Description
These healthier Thai Red Curry Noodles are packed with vegetables and creamy coconut curry sauce. They’re satisfying, comforting and addicting! You will want to make them over and over again! They’re made vegan and gluten-free.
Ingredients
Scale
8 oz rice noodles, cooked according to the directions on the package
2 tbsp avocado oil, divided
2 garlic cloves, minced
3 green onions, chopped
1 tbsp ginger, minced
2 tbsp red curry paste
1 cup carrots, julienned
1 red bell pepper, julienned
1 cup snow peas
1 cup zucchini, chopped
1 can full-fat coconut milk
1 tbsp rice vinegar
2 tbsp coconut aminos
1 tbsp maple syrup
1 small lime, juiced
sea salt
Instructions
- Prepare noodles according to the package. Set aside.
- Meanwhile, heat the oil in a large saucepan. Add the garlic, green onions and ginger; stir fry for 2 minutes. Stir in the curry paste and cook 1 more minute. Add coconut milk, coconut aminos, maple syrup, vinegar and salt. Stir well and simmer until the sauce thickens.
- Meanwhile, in a large skillet, heat the remaining oil. Add carrots, bell pepper, snow peas and zucchini. Stir fry for about 5-8 minutes until the vegetables soften.
- Stir in all the vegetables into the coconut sauce along with lime juice.
- Toss in the noodles using kitchen tongs.
- Serve topped with cilantro, peanuts and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes