Spicy Coconut Noodles Recipe
Introduction
These Spicy Coconut Noodles offer a delicious blend of creamy coconut milk, bold red curry, and a hint of heat for a satisfying meal. Perfect for a weeknight dinner, this dish combines fragrant spices with tender rice noodles in a flavorful sauce.
Ingredients
- 200 grams rice noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon chili flakes
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 tablespoon peanut butter
- 1 tablespoon sriracha sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Bring a pot of water to a boil and cook the rice noodles according to the package instructions.
- Step 2: Once the noodles are cooked, drain them and set aside.
- Step 3: Heat a large pan or wok over medium heat and add the vegetable oil.
- Step 4: When the oil is hot, add the minced garlic and ginger to the pan.
- Step 5: Sauté the garlic and ginger for 1-2 minutes, stirring occasionally, until fragrant.
- Step 6: Stir in the red curry paste and cook for another 1-2 minutes to meld the flavors.
- Step 7: Pour in the soy sauce and sesame oil, stirring to combine with the garlic, ginger, and curry paste.
- Step 8: Slowly add the coconut milk while stirring constantly to blend with the other ingredients.
- Step 9: Pour in the vegetable broth and stir everything until well mixed.
- Step 10: Add the brown sugar, lime juice, chili flakes, salt, and black pepper, stirring until the sugar dissolves.
- Step 11: Bring the sauce to a simmer and cook for 3-5 minutes to combine flavors and thicken slightly.
- Step 12: Add the cooked rice noodles to the pan and toss until coated in the sauce.
- Step 13: Stir in the peanut butter, allowing it to melt into the sauce for a creamy texture.
- Step 14: Mix in the sriracha sauce, adjusting the spiciness to your liking.
- Step 15: Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
- Step 16: Remove from heat and sprinkle chopped cilantro and green onions over the noodles.
- Step 17: Serve immediately, garnished with extra cilantro and green onions if desired.
Tips & Variations
- Use fresh lime juice for the best flavor and adjust chili flakes or sriracha to control the heat.
- For added protein, toss in cooked shrimp, tofu, or chicken before serving.
- Swap peanut butter for almond butter for a slightly different nutty taste.
- Use fresh herbs like Thai basil alongside cilantro for an aromatic twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or broth to loosen the sauce if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of noodles for this recipe?
Yes, any type of noodles like soba, udon, or even spaghetti can work, but cooking times may vary.
Is this dish vegan?
Yes, this recipe is fully plant-based and vegan as long as you use a vegetable broth and vegan-friendly peanut butter.
Print
Spicy Coconut Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and creamy one-pan recipe featuring rice noodles simmered in a spicy coconut curry sauce, enriched with peanut butter, fresh herbs, and a kick of sriracha for bold flavor.
Ingredients
Scale
Noodles
- 200 grams rice noodles
Sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon chili flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon peanut butter
- 1 tablespoon sriracha sauce
Garnish
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
Instructions
- Cook the noodles: Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Drain once cooked and set aside.
- Heat the oil and aromatics: Heat a large pan or wok over medium heat and add vegetable oil. When hot, add minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
- Add curry paste: Stir in red curry paste and cook for another 1-2 minutes to blend the flavors.
- Incorporate sauces and oils: Pour in soy sauce and sesame oil, stirring well to combine with the aromatics and curry paste.
- Add liquids: Slowly stir in coconut milk followed by vegetable broth, mixing thoroughly.
- Season the sauce: Add brown sugar, lime juice, chili flakes, salt, and black pepper; stir until sugar dissolves.
- Simmer the sauce: Bring to a simmer and cook for 3-5 minutes to thicken slightly and develop flavors.
- Toss noodles in sauce: Add cooked rice noodles to the pan and toss well to coat them evenly with the sauce.
- Add peanut butter: Stir in peanut butter until melted and the sauce becomes creamy.
- Add sriracha: Mix in sriracha sauce, adjusting the heat to your preference.
- Adjust seasoning: Taste and add more salt, pepper, or lime juice as desired.
- Garnish and serve: Remove from heat, sprinkle chopped cilantro and green onions on top, and serve immediately, adding extra garnishes if desired.
Notes
- Use gluten-free soy sauce if you’re sensitive to gluten.
- Adjust sriracha to control the spice level.
- For added protein, consider adding tofu or cooked shrimp.
- Peanut butter can be substituted with almond butter for a different flavor.
- Make sure to not overcook the rice noodles to maintain their texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: spicy coconut noodles, coconut curry noodles, Thai noodles, peanut butter noodles, rice noodles recipe, vegetarian Thai dish
