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- 200g rice noodles - 1 tablespoon coconut oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 red bell pepper, sliced - 1 cup snap peas - 1 can (400ml) coconut milk - 2 tablespoons red curry paste - 3 cups vegetable broth - 2 tablespoons soy sauce - 1 tablespoon lime juice - Fresh cilantro, for garnish - Salt and pepper to taste - Chopped peanuts, for topping (optional) The first step is to gather all your ingredients. This will make cooking easier. Measure out 200 grams of rice noodles. You need one tablespoon of coconut oil to sauté your veggies. Chop one small onion, mince two cloves of garlic, and grate one tablespoon of ginger. Slice one red bell pepper and grab one cup of snap peas. You will also need one can of coconut milk, two tablespoons of red curry paste, and three cups of vegetable broth. Prepare two tablespoons of soy sauce and one tablespoon of lime juice. Lastly, keep fresh cilantro for garnish and have salt and pepper ready for seasoning. You can easily modify this recipe to fit your needs. If you are gluten-free, use rice noodles that are certified gluten-free. For a vegan version, ensure your vegetable broth is plant-based. You can substitute coconut milk with almond or cashew milk, but the flavor will change. If you want more protein, add tofu or chickpeas. For a kick, try adding more red curry paste or a dash of hot sauce. Always remember to adjust seasoning to match your taste. To start, gather all your ingredients. This makes cooking smooth and easy. You will need: - 200g rice noodles - 1 tablespoon coconut oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 red bell pepper, sliced - 1 cup snap peas - 1 can (400ml) coconut milk - 2 tablespoons red curry paste - 3 cups vegetable broth - 2 tablespoons soy sauce - 1 tablespoon lime juice - Fresh cilantro, for garnish - Salt and pepper to taste - Chopped peanuts, for topping (optional) Heat a large pot over medium heat and add coconut oil. Once the oil melts, add the onion, garlic, and ginger. Cook for 2-3 minutes until the onion turns soft. Next, add the sliced red bell pepper and snap peas. Stir and cook for another 2-3 minutes until they become tender. Now, it’s time to add flavor. Stir in the red curry paste and cook for 1 minute. This step helps release the spices. After that, pour in the coconut milk and vegetable broth. Mix well and bring the pot to a gentle simmer. Once simmering, add the rice noodles. Make sure they are fully submerged in the liquid. Cook them according to the package instructions, which is usually about 5-7 minutes. Stir occasionally to prevent sticking. When the noodles are tender, stir in soy sauce and lime juice. Taste and add salt and pepper as needed. Remove the pot from heat and let it sit for a couple of minutes. This helps the dish thicken slightly. Serve the noodles hot, topped with fresh cilantro and chopped peanuts if you like. Enjoy your warm and creamy One Pot Thai Coconut Curry Noodles! When making One Pot Thai Coconut Curry Noodles, use a large pot. A wide pot helps heat the noodles evenly. Start by heating coconut oil over medium heat. This oil adds a nice flavor. Sauté the onion, garlic, and ginger first. This builds a great base for your dish. Stir them for 2-3 minutes until soft. Don't rush this step; it brings out the flavors. To boost flavor, use fresh ingredients. Fresh cilantro adds a bright taste. Lime juice gives a nice tang. Red curry paste brings heat and depth. You can adjust the amount based on your taste. For extra crunch, add chopped peanuts on top. If you like it spicy, add more red curry paste. Always taste and adjust salt and pepper as you go. Serve the noodles hot in deep bowls. This helps keep them warm. Garnish with fresh cilantro and peanuts for color and texture. You can pair this dish with lime wedges. They add a fresh kick when squeezed over the top. For a complete meal, serve with a side salad. A light cucumber salad complements the curry well. Enjoy your meal with family or friends for a fun night! {{image_2}} You can easily make this dish vegan. Simply swap the soy sauce for a gluten-free version if needed. Use vegetable broth made from scratch or store-bought. All the other ingredients are plant-based, so you are good to go! To make this dish gluten-free, choose rice noodles. They are naturally gluten-free and work great here. Check your soy sauce for gluten-free options. You can also use tamari, which is a gluten-free soy sauce. Want to spice things up? Add sliced mushrooms, baby corn, or spinach for extra veggies. You can also toss in some lime zest for a fresh kick. If you love heat, sprinkle in some red pepper flakes or add more curry paste. These small changes can boost the flavor and texture of your dish! After you enjoy your One Pot Thai Coconut Curry Noodles, let them cool. Place leftovers in an airtight container. Store the container in the fridge. Make sure to eat them within three days for the best taste. To reheat, take your noodles from the fridge. You can use a microwave or a pot. If using a microwave, heat for one to two minutes. Stir halfway for even warmth. If using a pot, add a splash of water and heat over low. Stir until hot. You can freeze the noodles if you have a lot left. First, let them cool completely. Then, put them in a freezer-safe bag. Try to remove as much air as you can. They last up to three months in the freezer. When ready, thaw in the fridge overnight before reheating. Yes, you can use different noodles. Rice noodles are great, but you can try others too. Egg noodles or udon noodles work well. Just adjust the cooking time based on the type you choose. Make sure they cook until tender and soak up all the tasty sauce. This curry has a mild to medium spice level. The red curry paste adds flavor, but not too much heat. If you want more spice, you can add chili flakes or fresh chili. Taste as you go. You can always add more heat, but it’s hard to take it out. Yes, you can make this dish ahead of time. Cook it fully, then store it in the fridge. When you’re ready, reheat it on the stove. The noodles may soak up some sauce, so add a splash of broth if needed. It tastes great the next day! This post covered key ingredients, easy steps, and helpful tips for your dish. You learned how to measure and prepare ingredients, along with tasty substitutions. I shared techniques to enhance flavor and ideas for serving. You can try variations for different diets and find storage tips. Now, you're ready to create, store, and enjoy your meal. I hope you feel excited to cook!

One Pot Thai Coconut Curry Noodles

Savor the flavors of this One Pot Thai Coconut Curry Noodles recipe that’s quick and easy to make! With just a handful of ingredients like creamy coconut milk, vibrant vegetables, and fragrant spices, you can whip up a delicious meal in under 30 minutes. Perfect for busy weeknights, this dish is not only comforting but also packed with nutrition. Click through to discover how to create this heartwarming dish in no time!
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Ingredients
  

200g rice noodles

1 tablespoon coconut oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

1 red bell pepper, sliced

1 cup snap peas

1 can (400ml) coconut milk

2 tablespoons red curry paste

3 cups vegetable broth

2 tablespoons soy sauce

1 tablespoon lime juice

Fresh cilantro, for garnish

Salt and pepper to taste

Chopped peanuts, for topping (optional)

Instructions
 

In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing for 2-3 minutes until fragrant and the onion is translucent.

    Stir in the red bell pepper and snap peas, cooking for another 2-3 minutes until just tender.

      Add the red curry paste to the vegetables, cooking for 1 minute to release the flavors.

        Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.

          Add the rice noodles to the pot, making sure they are submerged in the liquid. Cook according to the package instructions (usually around 5-7 minutes), stirring occasionally.

            Once the noodles are tender, stir in the soy sauce and lime juice. Season with salt and pepper to taste.

              Remove from heat and let sit for a few minutes to thicken slightly.

                Serve the noodles hot, garnished with fresh cilantro and chopped peanuts if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4