Teresa's Recipes
Authentic Thai Peanut Curry Noodles
Embark on a flavorful journey to the heart of Thailand with these irresistibly savory Peanut Curry Noodles. Basking in a luscious blend of creamy peanut butter, aromatic red curry paste, and rich coconut milk, this dish is studded with a colorful medley of crisp, tender vegetables. The addition of roasted peanuts lends an enticing crunch, while fresh cilantro provides a vibrant, herbaceous finish. This recipe is a culinary passport, transporting you to the bustling streets of Bangkok with each sensational bite.
Ingredients
- 1/3 cup, roughly chopped Roasted peanuts
- 1/4 cup, loosely packed and finely chopped Fresh cilantro
- 1 cup, thinly sliced Bell peppers
- 1 cup, julienned Carrots
- 1 cup, cut into small florets Broccoli
- 1 tablespoon, freshly grated Ginger
- 2 cloves, minced Garlic
- 1 tablespoon Brown sugar
- 1 tablespoon, freshly squeezed Lime juice
- 2 tablespoons Soy sauce
- 2 tablespoons Red curry paste
- 1 cup Coconut milk
- 1/3 cup, creamy Peanut butter
- 8 ounces Rice noodles
- 2 tablespoons Cooking oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 500
- Fat: 25g
- Carbs: 60g
- Protein: 15g
- Sodium: 800mg
- Sugar: 12g
Instructions
- Begin by preparing the rice noodles according to the package instructions. Once cooked, drain and set them aside.
- Heat cooking oil in a large skillet or wok over medium heat. Add the minced garlic and freshly grated ginger, sautéing for 1-2 minutes until their aromas start to release.
- Incorporate the sliced bell peppers, julienned carrots, and small broccoli florets into the skillet. Stir-fry the vegetables for 3-4 minutes until they begin to soften.
- In a separate bowl, whisk together the creamy peanut butter, coconut milk, red curry paste, soy sauce, freshly squeezed lime juice, and brown sugar until well combined. This forms your rich, savory peanut curry sauce.
- Pour the peanut curry sauce into the skillet, stirring it with the vegetables to ensure they're well coated.
- Add the cooked rice noodles to the skillet, tossing everything together so that the noodles are evenly coated in the sauce.
- Allow everything to cook together for an additional 2-3 minutes until it's heated through.
- Remove the dish from the heat and garnish generously with finely chopped fresh cilantro and roughly chopped roasted peanuts.
- Serve the dish hot and enjoy the authentic flavors of Thai cuisine right at your dining table!
Tips
- For a spicier kick, add a teaspoon of crushed red pepper flakes or a dash of sriracha to the peanut curry sauce.
- Feel free to substitute any of the vegetables with your favorites or whatever you have on hand. Snow peas, mushrooms, and baby corn also work great in this dish.
- This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 3 days.