Ingredients with Measurements:
- 8 oz. rice noodles
- 1 tbsp. coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. red curry paste
- 1 can (14 oz.) coconut milk
- 1 cup vegetable broth
- 1 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 cup bean sprouts
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Colander
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat coconut oil over medium-high heat.
3. Add chopped onion and cook until translucent, about 3-4 minutes.
4. Add minced garlic and grated ginger and cook for another minute.
5. Add red curry paste and stir well to combine.
6. Pour in coconut milk and vegetable broth, and stir to combine.
7. Add soy sauce and brown sugar, and stir well.
8. Add sliced red bell pepper, snow peas, and bean sprouts, and stir to combine.
9. Cook for 5-7 minutes, or until vegetables are tender.
10. Add cooked rice noodles to the skillet or wok and stir well to combine.
11. Squeeze lime juice over the noodles and vegetables, and stir well.
12. Season with salt and pepper, to taste.
13. Garnish with chopped cilantro, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 6g
- Fiber: 4g
- Sugar: 8g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Snow peas can be substituted with sugar snap peas or green beans.
- Bean sprouts can be substituted with sliced mushrooms or shredded carrots.
Variations:
- Add cooked shrimp, chicken, or tofu for extra protein.
- Add sliced jalapenos or Thai chilies for extra heat.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to cook the rice noodles according to package instructions to avoid overcooking or undercooking.
- Use a wooden spoon or spatula to stir the noodles and vegetables to avoid breaking the noodles.
- Adjust the amount of curry paste and lime juice to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or individual bowls.
- Garnish with chopped cilantro and sliced lime wedges.
Garnishes:
- Chopped cilantro
- Sliced lime wedges
- Chopped peanuts or cashews
Pairings:
- Serve with a side of steamed rice or naan bread.
Suggested side dishes:
- Steamed broccoli or cauliflower
- Roasted sweet potatoes or carrots
- Grilled chicken or tofu skewers
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth or coconut milk.
- If the sauce is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the vegetables and noodles to the appropriate temperature to avoid foodborne illness.
Food history:
- Coconut curry rice noodles are a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam.
Flavor profiles:
- Spicy, sweet, and savory
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Thai