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Gluten Free Red Curry Peanut Noodles Recipe

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4.3 from 2 reviews

A quick and flavorful Gluten Free Red Curry Peanut Noodles recipe that can be made in less than 30 minutes. Featuring rice noodles tossed in a creamy, mildly spicy red curry peanut sauce and garnished with fresh cilantro, green onions, and crunchy peanuts or sesame seeds, this dish is perfect for a satisfying and easy weeknight meal.

  • Total Time: 25 minutes
  • Yield: 2 servings

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

Garnishes

  • Fresh cilantro
  • Chopped green onions
  • Peanuts and/or sesame seeds

Instructions

  1. Cook rice noodles: Prepare the rice noodles according to the package instructions. Once cooked, drain them and rinse with cold water to prevent sticking. Set aside while you prepare the sauce.
  2. Make the red curry peanut sauce: In a large skillet, heat the sesame oil over medium heat. Add the curry paste and cook, stirring frequently, for about 1 minute until it becomes aromatic. Add the chopped garlic and optional chili flakes, cooking for another minute. Then add the coconut milk, vegetable broth, peanut butter, lime juice, coconut sugar, and coconut aminos or tamari. Whisk everything together and bring the sauce to a gentle simmer. Continue to whisk and simmer until the sauce thickens slightly.
  3. Toss noodles in sauce: Add the cooked noodles to the skillet with the sauce and toss well to coat all the noodles and warm them through evenly.
  4. Garnish and serve: Transfer the coated noodles to serving plates. Top with fresh cilantro, chopped green onions, and your choice of peanuts and/or sesame seeds for added texture and flavor. Serve immediately and enjoy!

Notes

  • Use gluten-free spaghetti if rice noodles are not available.
  • Adjust the chili flakes to control the spice level according to your preference.
  • For a vegan version, ensure the curry paste used is free from fish sauce or shrimp paste.
  • If you prefer a thinner sauce, add a splash more vegetable broth.
  • Peanuts can be substituted with cashews if desired.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://recipeteach.com/gluten-free-red-curry-peanut-noodles-recipe/