Ingredients
Scale
- 200g rice noodles
- 1 tablespoon red curry paste
- 400ml coconut milk
- 200g cooked chicken slices
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons soy sauce
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Cook rice noodles according to package instructions; drain and set aside.
- In a large pot, heat red curry paste over medium heat until fragrant.
- Add coconut milk and bring to simmer.
- Stir in soy sauce and lime juice, then add cooked chicken, vegetables, and noodles.
- Cook for 3-5 minutes until heated through.
- Serve hot, garnished with cilantro.
Notes
Adjust curry paste amount for spice preference. Add more lime for tang. Can substitute chicken with tofu for vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg