Spicy Thai Noodles
These Spicy Thai Noodles are quick, simple and totally mouthwatering. Bulk them up with extra veggies for a better than takeout dinner at home.
Ingredients
- 8 oz rice noodles
- 1 tbsp sesame oil plus more for topping
- 1/2 yellow onion sliced
- 1 inch fresh ginger diced
- 2-3 cloves garlic diced
- 1 tsp white pepper
- 1 tbsp sriracha
- 1 tbsp red curry paste*
- 1 tbsp rice wine vinegar
- 1/4 cup low sodium soy sauce or tamari for GF
- 1 cup broth**
- 3 green onions diced
- red pepper flakes optional
Instructions
- Place rice noodles in a large bowl and cover with hot water (doesn't need to be boiling). Allow to soak for 20 minutes. Drain and rinse with cold water.***
- Heat the sesame oil in a pan over medium heat. Add the yellow onion and cook for 3 minutes, stirring frequently.
- Add the ginger, garlic and white pepper. Cook for an additional 30 seconds.
- Add the sriracha, red curry paste, rice wine vinegar, soy sauce and broth to the pan. Bring the mixture to a boil and add the noodles. Lower heat and cook until the noodles absorb all of the liquid, stirring constantly.
- Before serving, stir in the green onions & red pepper flakes (if using) and drizzle with sesame oil. Serve while hot.
Video
Notes
*You can find the red curry paste I used here.
**I used vegan chicken broth. You can find it at Whole Foods or online here.
***The noodles don't need to be completely tender - they will finish cooking in the sauce.
****To make these less spicy: lessen or omit the sriracha, red pepper flakes and red curry paste.
Calories: 268kcal, Carbohydrates: 53g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 723mg, Potassium: 109mg, Fiber: 2g, Sugar: 2g, Iron: 1mg
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