Main Dishescarlsbadcravings
Rice Noodles in Coconut Curry Sauce
Rice Noodles in Coconut Curry Sauce on your table in just over 35 minutes made with pantry friendly ingredients! These hypnotic Rice Noodles taste better than your favorite restaurant but are super easy to make at home. They are lusciously creamy tossed in an aromatic curry sauce made with coconut milk and spiked with red curry, ginger, garlic, basil and lime juice. This Rice Noodles recipe also earns major points because it’s made with 100% pantry friendly ingredients and is easily adaptable to whatever veggies or protein you have on hand. This Rice Noodles recipe also reheats beautifully due to the forgiving rice noodles so it’s fantastic for make ahead meals and meal prep. Get ready to skip the takeout forever!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- saucepan
- skillet
📝 Preparation Steps
1
Place rice vermicelli noodles in a large bowl and cover with hot boiling water. Soak per package instructions just until al dente, drain, rinse in cold water; set aside. Toss with a drizzle of sesame oil if not using immediately.
2
Heat oil over medium high heat in large saucepan. Add chicken, shallots and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini ginger and garlic and sauté ⏱️ 1 minute.
red curry paste3 tablespoonsbell peppers (red, yellow or orange) (sliced ¼” thick)2
3
Stir in half of the coconut milk. Mix remaining coconut milk with cornstarch and add to skillet along with all remaining ingredients EXCEPT fresh basil (add dried basil if using).
4
Bring to a boil, then reduce to a simmer for ⏱️ 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. Stir in basil the last minute of cooking.
5
Stir in rice noodles until well coated.
6
Garnish with optional fresh cilantro, lime zest, lime juice and chili sauce to taste.
lime juice3 tablespoons
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