Description
A delightful bowl of gluten-free noodles coated in a creamy red curry peanut sauce, offering a perfect blend of flavors and textures.
Ingredients
Scale
- 8 ounces rice noodles or GF spaghetti
- 2 teaspoons sesame oil
- 1 tablespoon red curry paste
- 2 cloves garlic, chopped
- Pinch of chili flakes (optional)
- 1/4 cup vegetable broth
- 3 tablespoons creamy unsalted peanut butter
- 1/2 cup coconut milk
- 1 tablespoon coconut sugar
- 1 tablespoon coconut aminos or tamari
- Juice of 1/2 a lime
- Cilantro, green onions, peanuts, and/or sesame seeds (for garnish)
Instructions
- Cook the noodles: Boil water in a large pot, then add your rice noodles. Cook according to package instructions. Drain and rinse under cold water.
- Heat the skillet: Place a large skillet over medium heat. Pour in the sesame oil until it shimmers.
- Add curry paste: Stir in the red curry paste, heating for about a minute.
- Stir in garlic and chili flakes: Add chopped garlic and optional chili flakes, cooking until golden.
- Mix the sauce: Pour in coconut milk, vegetable broth, peanut butter, lime juice, coconut sugar, and coconut aminos. Whisk until smooth and let simmer for 3-5 minutes.
- Toss in the noodles: Fold cooked noodles into the sauce, ensuring even coating.
- Garnish and serve: Plate noodles and top with cilantro, green onions, and peanuts or sesame seeds.
Notes
Rinse noodles after cooking to prevent stickiness. Sauce can be made a day in advance for deeper flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg