Description
A quick and satisfying meal featuring tender gluten-free noodles coated in a creamy red curry peanut sauce, perfect for busy evenings.
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 by boiling water in a pot. Add rice noodles or gluten-free spaghetti and cook according to package instructions. Drain and rinse with cold water. Set aside.
- Heat the skillet by pouring sesame oil and heating over medium heat.
- Add red curry paste and stir for about 1 minute until fragrant.
- Stir in the garlic and optional chili flakes, cooking for another minute.
- Mix in coconut milk, vegetable broth, peanut butter, lime juice, coconut sugar, and coconut aminos, whisking until the sauce bubbles gently.
- Toss in the noodles, gently folding until fully coated and warmed through.
- Garnish with cilantro, green onions, and peanuts or sesame seeds before serving.
Notes
Experiment with spices and vegetables to customize your dish. Great for meal prep and easy to make ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg