These Spicy Thai Noodles are quick, simple and totally mouthwatering. Bulk them up with extra veggies for a better than takeout dinner at home.
- 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
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.
*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.