Ingredients
Scale
- 200g rice noodles
- 1 can (400ml) coconut milk
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 1 cup mixed vegetables (bell peppers, carrots, snap peas)
- 1 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Heat oil in a pan over medium heat. Add red curry paste and stir for 1 minute.
- Pour in coconut milk, soy sauce, lime juice, and sugar. Stir well.
- Add mixed vegetables and cook for 3-4 minutes until tender.
- Toss in the cooked noodles and mix until evenly coated.
- Garnish with fresh cilantro and serve hot.
Notes
- Adjust spice level by adding more or less curry paste.
- Use full-fat coconut milk for a creamier texture.
- Add tofu or shrimp for extra protein.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg