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Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and a balance of sweet, sour, salty, and spicy elements. It has gained immense popularity worldwide, captivating food lovers with its unique combinations and fresh ingredients. Among the many delectable dishes that Thai cuisine offers, Spicy Thai Coconut Curry Noodles stand out as a true crowd-pleaser. This dish not only showcases the rich culinary heritage of Thailand but also embodies the essence of comfort food, making it a favorite in homes and restaurants alike.

Spicy Thai Coconut Curry Noodles

Dive into the vibrant world of Thai cuisine with Spicy Thai Coconut Curry Noodles, a dish that's perfect for any occasion. This delicious recipe combines creamy coconut milk and aromatic red curry spices with tender rice noodles, fresh vegetables, and a touch of sweetness. Not only is it a crowd-pleaser, but it’s also easily customizable to fit various dietary preferences. Enjoy a comforting bowl that brings the flavors of Thailand right to your kitchen. Perfect for both novice and experienced cooks, this dish promises to delight your taste buds and warm your heart.
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Ingredients
  

8 oz rice noodles (or your preferred noodle variety)

1 tablespoon coconut oil (or vegetable oil)

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 bell pepper, sliced (choose any color for vibrancy)

1 cup snow peas or green beans, trimmed

1 can (14 oz) coconut milk

2 tablespoons red curry paste (adjust based on your spice preference)

1 tablespoon soy sauce (use tamari for a gluten-free option)

1 teaspoon brown sugar

Juice of 1 lime

Fresh basil leaves, for garnish

Chopped cilantro, for garnish

Sliced green onions, for garnish

Optional: chopped peanuts or cashews, for added crunch

Instructions
 

Cook the Noodles: Begin by preparing the rice noodles according to the package instructions until al dente. Once cooked, drain them in a colander and rinse under cold water to prevent them from clumping. Set them aside for later use.

    Sauté Aromatics: In a large skillet or wok, heat the coconut oil over medium heat. Add the thinly sliced onion and sauté for approximately 3-4 minutes or until it becomes translucent. Stir in the minced garlic and ginger, cooking for an additional minute until the mixture is aromatic.

      Add Vegetables: Incorporate the sliced bell pepper and snow peas (or green beans) into the skillet. Sauté for 2-3 minutes, allowing the vegetables to soften but still retain a slight crunch for added texture.

        Create the Sauce: Add the red curry paste to the vegetables, stirring well to combine and allow it to heat through for about a minute. Next, pour in the coconut milk, soy sauce, and brown sugar. Mix thoroughly and let the sauce come to a gentle simmer for about 5 minutes, which will allow the flavors to deepen and mingle.

          Combine Noodles and Sauce: Add the reserved cooked noodles to the skillet, using tongs or a spatula to toss them gently in the flavorful curry sauce. Allow the noodles to reheat and absorb the essence of the sauce for 2-3 minutes over low heat.

            Finish with Lime: Just prior to serving, squeeze the fresh lime juice into the dish and give everything one final gentle toss to ensure the noodles are well-coated with the sauce.

              Garnish & Serve: Transfer the Spicy Thai Coconut Curry Noodles to serving bowls and garnish generously with fresh basil leaves, chopped cilantro, and sliced green onions. For an extra layer of texture and flavor, sprinkle chopped peanuts or cashews on top, if desired. Serve hot and savor the delightful blend of flavors!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4