Name: 20-Minute Thai Red Curry Noodles (Veggie-Loaded!)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai-Inspired
Ingredients: 1 14oz pkg stir fry rice noodles; 1 tbsp extra virgin olive oil; 3 1/2 tbsp mild Thai red curry paste; 5 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 14oz 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 coleslaw mix (shredded cabbage); 1/2 lime, juiced; 1-2 cups cubed tofu or shredded chicken; Big handful of basil and/or cilantro, for serving

Description

Quick and easy Thai Red Curry Noodles is my weeknight hero dinner! Super vibrant and filling thanks to hearty rice noodles, canned coconut milk, pre-shredded carrots and cabbage for convenience, and rotisserie chicken or tofu for protein. The only thing to chop is garlic and ginger (which can also be store-bought!). Minimal prep work and done in 20 minutes!

Ingredients

Units Scale

1 14oz pkg stir fry rice noodles
1 tbsp extra virgin olive oil
3 1/2 tbsp mild Thai red curry paste
5 cloves garlic, minced
1 tbsp fresh ginger, minced
1 14oz 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 coleslaw mix (shredded cabbage)
1/2 lime, juiced
1-2 cups cubed tofu or shredded chicken
Big handful of basil and/or cilantro, for serving

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to boil. Add rice noodles and cook for 6 minutes (or according to package directions). They should be almost done since they'll cook a bit more in the sauce.
Meanwhile, warm oil in your largest skillet over medium heat. Once hot, add curry paste (it splatters so mix quickly!) garlic, and ginger. Cook for 2 minutes.
Add coconut milk, soy sauce, fish sauce, and coconut sugar. Whisk until smooth (be sure to use silicone if using nonstick pan). Add carrots and bring to a gentle boil then simmer over medium low heat, covered, for about 10 minutes, or until tender.
Reduce heat to low and and stir in cabbage and noodles. Stir for another couple minutes. The sauce will thicken as it sits. Once veggies have softened or sauce is starting to get absorbed, remove from heat and stir in lime juice.
Stir in protein of choice (or you can serve it on top). Taste and adjust seasoning if needed. Serve warm with a pile of fresh herbs on top!

Notes

Be sure to sub tamari to make this gluten free. Since it's saltier than reduced sodium soy sauce, start with half the amount and use to taste. Red Boat fish sauce is gluten free.