Ingredients
Scale
- 16 ounces brown rice noodles
- 1 can full-fat coconut milk
- 3–4 tablespoons Thai red curry paste
- 2 tablespoons tomato paste
- 1–2 tablespoons soy sauce or tamari
- 4 cloves garlic
- 1 tablespoon fresh grated ginger
- 1 tablespoon olive oil
- 2 teaspoons maple syrup or honey
- Juice from 1 lime (about 1–2 tbsp)
- 1 teaspoon cornstarch
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water; cook brown rice noodles according to package instructions, slightly undercooking them.
- In a small pot or skillet, sauté minced garlic and grated ginger in olive oil until golden brown.
- Add coconut milk, Thai red curry paste, tomato paste, soy sauce or tamari, maple syrup or honey, lime juice, salt, and pepper. Whisk until smooth.
- Bring the mixture to a boil; whisk in cornstarch to thicken the sauce. Simmer for 2-3 minutes.
- Combine cooked noodles with the sauce; simmer for another minute to absorb flavors.
- Garnish with cilantro and scallions before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Boiling/Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 480
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg