One-Pan Red Thai Curry Noodles

Ingredients

• 8 oz Rice noodles (dry, wide or pad thai style)
• 14 oz Coconut milk (1 can, full-fat preferred)
• 1.5 cup Vegetable broth (or chicken broth)
• 3 tbsp Red Thai curry paste (adjust based on spice preference)
• 2 Bell peppers (sliced into thin strips)
• 1 cup Snap peas (trimmed)
• 2 tbsp Soy sauce (or tamari for gluten-free)
• 1 tbsp Honey (or maple syrup)
• 1 tbsp Fresh ginger (grated)
• 3 clove Garlic (minced)
• 1 tbsp Lime juice (freshly squeezed)
• Fresh cilantro (for garnish)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large 9x13 inch baking dish, place the dry rice noodles, sliced bell peppers, and snap peas.

3. 3

   In a separate bowl or measuring jug, whisk together the coconut milk, vegetable broth, red Thai curry paste, soy sauce, honey, grated ginger, and minced garlic until the curry paste is fully dissolved.

4. 4

   Pour the liquid mixture over the noodles and vegetables in the baking dish. Use tongs or a spoon to ensure the noodles are mostly submerged in the liquid.

5. 5

   Cover the baking dish tightly with aluminum foil to trap the steam.

6. 6

   Bake in the preheated oven for 25-30 minutes, or until the noodles are tender and have absorbed most of the sauce.

7. 7

   Remove from the oven and stir in the lime juice. Let it sit for 2-3 minutes as the sauce will continue to thicken.

8. 8

   Garnish with fresh cilantro and serve immediately.

Notes

Ensure the baking dish is tightly sealed with foil so the rice noodles soften properly in the steam. If the sauce is too thick after baking, add a splash of extra broth or hot water to loosen it.

Nutrition per serving

• main
• dinner
• one-pan
• vegetarian
• vegan-friendly
• dairy-free
• baked
• thai-inspired