Peanut Butter Red Curry Noodles

These noodles are savory, sweet, spicy and so satisfying. Delicious bowl of veggies and noodles tossed in a peanut butter red curry and coconut milk sauce.

Course Main Course

Cuisine Asian, Thai, Vegan

Keyword asian, curry, noodles, peanut butter, thai

Servings 2 people

Ingredients

2 tsp red curry paste
3 T peanut butter
1/3 cup coconut milk
2 Tbs Tamari or soy sauce
½ tsp seasame oil
3 Tbs warm water to thin, only if necessary
2 brown rice ramen squares or other noodle of choice (sub angel hair pasta if desired)
1 Tbs lime juice
1 red bell pepper, sliced
4 oz mushrooms, sliced
1 head of broccoli, cut into bite sized pieces
1 green onion, chopped
2 Tbs cilantro, chopped
2 Tbs olive oil
Sriracha to top

Instructions

Preheat oven to 400 degrees. Toss broccoli florets in 1 tablespoon of olive oil on a baking sheet. Lightly salt and then roast for 13 minutes or until cooked and lightly charred looking.
To make the sauce, place your peanut butter in a microwaveable mixing bowl or measuring cup and microwave for 30 seconds to loosen it up. Add coconut milk, red curry paste, Tamari, sesame oil, lime juice, and 1 T of water. Whisk until combined. Add extra two tablespoons of water if it seems too thick. (Different peanut butters will have different consistencies so this can vary).
Bring a pot of water to boil for noodles and prepare according to package.
Heat one tablespoon of olive in sauce pan. Once hot, sauté mushrooms and red pepper in pan until tender, about 4-5 minutes. Add green onions, cook one more minute.
Add sauce to vegetable sautéed, then reduce the heat to low and let it simmer. Add the roasted broccoli.
Drain and rinse your noodles, then place noodles in bowl. Top with sauce and veggies, then sprinkle cilantro on top. For extra freshness give it a squeeze of lime on top.