Ingredients

The following ingredients have 2 Servings
  • 1/2 pack rice noodles (about 8oz)
  • 2 tbsp Thai red curry paste
  • 2 garlic clove, finely chopped
  • 1 cup full-fat coconut milk (from a can)
  • 1/4 cup-1/2 cup low-sodium vegetable broth
  • 1-2 tbsp soy sauce (depending on how salty your soy sauce is, use gluten-free if needed)
  • 1 tbsp maple syrup (can sub honey or agave) 
  • 1 tbsp freshly squeezed lime juice
  • Cilantro, sliced green onion, and sesame seeds to top 

Instruction

  • Place the rice noodles in a large bowl of hot water. Let sit for 5 minutes to soften just until the noodles are pliable. 
  • Add the curry paste to a large skillet on medium-high heat. Let cook for about 1 minute to allow the aromas to come out. Then add the garlic and let cook for another minute
  • Reduce the heat to medium, add the coconut milk and stir until combined.
  • Drain the noodles and add them to the pan. Stirring to combine with the sauce, then add the soy sauce, maple syrup and lime juice and mix until combined. 
  • As the noodles cook and absorb the sauce, add the vegetable broth, 2-3 tbsp at a time while stirring and continue to cook just until the noodles are soft, but still have a bit of a chewy bite to them. (About 3-4 minutes) 
  • Taste the noodles and adjust seasoning as needed.
  • Top with cilantro, chopped green onions and sesame seeds if desired.