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Silky Thai Coconut Curry Noodles is a dish that brings together the rich culinary traditions of Thailand with the comforting familiarity of noodle dishes found in various cultures around the world. This vibrant recipe is a celebration of flavors, textures, and aromas that transport you straight to the bustling streets of Bangkok. The blend of creamy coconut milk, fragrant spices, and fresh herbs creates a symphony of taste that is both satisfying and invigorating.

Silky Thai Coconut Curry Noodles

Discover the delightful world of Silky Thai Coconut Curry Noodles, a dish that masterfully blends Thai culinary traditions with comforting noodle fare. This vibrant recipe features layers of flavor with creamy coconut milk, fresh herbs, and a medley of vegetables and proteins, offering a satisfying meal for any occasion. Whether you prefer chicken, shrimp, or tofu, this adaptable dish invites creativity in the kitchen. Join us as we guide you through the steps to create this aromatic and delicious experience that will transport you straight to Thailand.
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Ingredients
  

8 oz rice noodles

1 can (14 oz) coconut milk

1 cup vegetable broth

2 tablespoons red curry paste

1 tablespoon soy sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1 tablespoon vegetable oil

1 bell pepper (sliced thin)

1 cup snap peas

1 cup shiitake mushrooms (sliced)

2 green onions (chopped)

Fresh cilantro (for garnish)

Red chili flakes (optional for heat)

Instructions
 

Cook the Noodles: In a pot of boiling water, cook the rice noodles according to package instructions until al dente. Drain and set aside.

    Prepare the Sauce: In a large skillet or wok, heat the vegetable oil over medium heat. Add the red curry paste and stir-fry for about 1 minute until fragrant.

      Add Liquids: Pour in the coconut milk and vegetable broth, stirring to combine. Add soy sauce, brown sugar, and lime juice. Bring the mixture to a gentle simmer.

        Cook the Vegetables: Add the sliced bell pepper, snap peas, and shiitake mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

          Combine with Noodles: Add the cooked rice noodles to the skillet, tossing them gently with the sauce and vegetables until well coated. Cook for another 2-3 minutes to warm through.

            Serve: Remove from heat and garnish with chopped green onions, fresh cilantro, and red chili flakes if desired. Serve hot and enjoy the silky flavors!

              Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings