Description
This Gluten Free Red Curry Peanut Noodles recipe combines aromatic curry paste, creamy peanut butter, and fragrant coconut milk to create a flavorful and quick dish ready in under 30 minutes. Perfect for a weeknight dinner, these noodles are tossed in a savory sauce and garnished with fresh cilantro, green onions, and crunchy peanuts or sesame seeds for added texture and taste.
Ingredients
Noodles
- 8 ounces rice noodles or gluten free spaghetti
Sauce
- 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
Garnish
- Fresh cilantro, chopped
- Green onions, sliced
- Peanuts and/or sesame seeds
Instructions
- Cook rice noodles: Prepare the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to prevent sticking. Set aside.
- Make the red curry peanut sauce: Heat sesame oil in a large skillet over medium heat. Add the red curry paste and cook, stirring frequently, for about 1 minute until fragrant. Stir in the chopped garlic and optional chili flakes, cooking for another minute to release their flavors.
- Add sauce ingredients: Pour in the coconut milk, vegetable broth, peanut butter, lime juice, coconut sugar, and coconut aminos or tamari. Whisk the mixture thoroughly and bring it to a gentle simmer. Continue to simmer, stirring occasionally, until the sauce thickens slightly.
- Toss noodles with sauce: Add the cooked noodles to the skillet. Toss gently to coat the noodles evenly with the sauce and heat through for a couple of minutes.
- Garnish and serve: Transfer the noodles to serving plates and garnish with chopped cilantro, sliced green onions, and a sprinkle of peanuts and/or sesame seeds. Serve immediately and enjoy your flavorful gluten free red curry peanut noodles!
Notes
- You can substitute peanut butter with almond or cashew butter if you have a peanut allergy, but flavor will vary.
- Adjust the amount of chili flakes based on your heat preference.
- If gluten sensitivity is a concern, ensure the tamari or coconut aminos you use are certified gluten free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid drying out.
- To make it vegan, verify that your curry paste contains no shrimp paste or animal-derived ingredients.
