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Spicy Thai Red Curry Noodles

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1-2 tbsp red curry paste (depending on how spicy you want it) home-made or store-bought
  • 2/3 cup coconut milk
  • 4 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1/2 cup carrot (julliened)
  • 1/2 cup bell pepper (diced into 1 inch pieces)
  • 1/2 cup bean sprouts
  • 2 chicken thighs (or substitute with favorite protein)
  • 2 tbsp oil
  • 12 oz thick rice noodles (may also substitute pasta) (3/4 of 16 oz package)
  • juice of half a lime (or to taste)
  • 2 tbsp cilantro (chopped) for garnish

Instructions

  1. Prep all your ingredients. Chop up your veggies (carrots, bell pepper, green beans) and protein into bite size pieces.

  2. Combine your fish sauce and brown sugar. Stir and make sure the sugar dissolves.

  3. Cook your noodles according to your package instructions. Make sure it is the right amount of noodles. If you add too little, your noodles will end up soupy and too salty!


  4. In a wok or pan with high sides, add your oil. Make sure it gets nice and hot.

  5. Add in your protein and 1 tsp of the curry paste and a tsp of your brown sugar and fish sauce mixture. Make sure protein is nice and seared and cooked through. This will take only a few minutes. Remove from wok and put it on a plate to the side.

  6. Now add in your veggies and a little bit of your brown sugar and fish sauce mixture. Make sure they get a nice sear while remaining their crunch. Again, this will only take a few minutes. Remove from wok.

  7. Now add in your coconut milk and remaining red curry paste and fish sauce/brown sugar mixture. Let the coconut milk simmer and thicken up.

  8. Add in your cooked noodles, veggies, and protein. Toss and combine. Turn off the heat, add in your bean sprouts, cilantro, and lime juice. And there you have it!