Thai Red Curry Noodles

• servings: 2 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1/2 pack rice noodles (about 8oz)

2 tbsp Thai red curry paste

2 garlic clove, finely chopped

1 cup full-fat coconut milk (from a can)

1/4 cup-1/2 cup low-sodium vegetable broth

1-2 tbsp soy sauce (depending on how salty your soy sauce is, use gluten-free if needed)

1 tbsp maple syrup (can sub honey or agave)

1 tbsp freshly squeezed lime juice

Cilantro, sliced green onion, and sesame seeds to top

Directions

Place the rice noodles in a large bowl of hot water. Let sit for 5 minutes to soften just until the noodles are pliable.

Add the curry paste to a large skillet on medium-high heat. Let cook for about 1 minute to allow the aromas to come out. Then add the garlic and let cook for another minute

Reduce the heat to medium, add the coconut milk and stir until combined.

Drain the noodles and add them to the pan. Stirring to combine with the sauce, then add the soy sauce, maple syrup and lime juice and mix until combined.

As the noodles cook and absorb the sauce, add the vegetable broth, 2-3 tbsp at a time while stirring and continue to cook just until the noodles are soft, but still have a bit of a chewy bite to them. (About 3-4 minutes)

Taste the noodles and adjust seasoning as needed.

Top with cilantro, chopped green onions and sesame seeds if desired.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 504
• Total Fat: 30g
• Saturated Fat: 26g
• Sodium: 800mg
• Total Carbohydrate: 49g
• Dietary Fiber: 4.8g
• Total Sugars: 10g
• Protein: 4.5