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Thai Red Curry Noodles

🇹🇭 Thailand

Servings: 6 Prep: 5 minutes Cook: 15 minutes Total: 20 minutes

Ingredients

  • 1 (14 oz) package stir fry rice noodles
  • 1 tbsp olive oil
  • 3 1/2 tbsp Thai red curry paste
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 (14 oz) can full-fat coconut milk
  • 3 tbsp reduced sodium soy sauce
  • 1 1/2 tbsp brown sugar or coconut sugar
  • 1 tbsp fish sauce
  • 1 1/2 cups thinly sliced carrots
  • 1 1/2 cups shredded cabbage (coleslaw mix)
  • 1/2 lime, juiced
  • 1-2 cups cubed tofu or shredded chicken
  • Fresh basil and/or cilantro, for serving

Steps

  1. Bring a large pot of salted water to a boil. Cook rice noodles for about 6 minutes, until almost done. Drain.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add curry paste, garlic, and ginger; cook 2 minutes, stirring quickly.
  3. Add coconut milk, soy sauce, fish sauce, and sugar; whisk until smooth. Add carrots, bring to a gentle boil, then cover and simmer over medium-low heat for about 10 minutes, until carrots are tender.
  4. Reduce heat to low. Stir in cabbage and cooked noodles; cook a few more minutes until vegetables soften and sauce thickens.
  5. Remove from heat and stir in lime juice.
  6. Stir in tofu or chicken, or serve on top. Taste and adjust seasoning as needed.
  7. Serve warm topped with fresh basil and/or cilantro.

Source: www.hummusapien.com