Thai Coconut Curry Noodles

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare noodles: Cook the rice noodles according to the package instructions. Drain and set aside.

Step 2

Sauté aromatics: Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced onion and sauté until softened, about 5 minutes. Then add the minced garlic and ginger, cooking for another minute until fragrant.

Step 3

Add curry paste: Stir in the red curry paste and cook for 1-2 minutes to release its flavors.

Step 4

Make the sauce: Pour in the coconut milk and broth, stirring to combine. Bring to a gentle simmer.

Step 5

Add vegetables: Add the bell pepper, carrot, and mushrooms to the pan. Cook for 5-7 minutes until the vegetables are tender but still crisp.

Step 6

Season the curry: Stir in soy sauce, fish sauce, lime juice, and sugar. Adjust seasoning to taste.

Step 7

Add greens: Stir in the spinach or bok choy and cook for another minute until wilted.

Step 8

Combine noodles: Toss the cooked noodles in the curry sauce, mixing well to coat them evenly.

Step 9

Serve: Garnish with fresh cilantro, Thai basil, and serve with lime wedges on the side.