Thai Basil Coconut Noodles with Snap Peas and Carrots
This Thai Basil Coconut Noodles recipe is a warm hug in a bowl—creamy, fragrant, and packed with fresh vegetables and herbs. It’s a plant-forward twist on classic Thai flavors, featuring rice noodles bathed in a coconut milk sauce spiked with red curry paste, lime juice, and garlic. Crunchy snap peas and thin carrot ribbons add texture, while Thai basil (or regular basil if needed) gives that unmistakable aroma that ties it all together.
Ingredients
For the noodles:
8 oz rice noodles
1 tbsp sesame oil or neutral oil
1 garlic clove, minced
1 tbsp grated fresh ginger
2 tbsp red curry paste
1 (13.5 oz) can full-fat coconut milk
1 tbsp low-sodium soy sauce
Juice of 1 lime
1 tsp brown sugar
1/4 tsp chili flakes (optional)
Veggies & herbs:
1 cup snap peas, trimmed
2 carrots, peeled into ribbons
2 thinly sliced radishes
1/4 cup chopped fresh Thai basil (or sweet basil)
2 tbsp chopped cilantro
Toppings (optional):
Chopped peanuts
Lime wedges
Extra basil or chili oil
Instructions
1
Cook the Noodles:
Soak or boil rice noodles according to package instructions. Drain and set aside.
2
Make the Coconut Sauce:
Heat oil in a large skillet or wok over medium heat. Sauté garlic and ginger for 1 minute. Stir in red curry paste and cook for another 30 seconds.
3
Add Coconut & Seasonings
: Add coconut milk, soy sauce, lime juice, brown sugar, and chili flakes. Simmer for 5–7 minutes, stirring occasionally.
4
Add Veggies & Noodles:
Stir in snap peas, carrots, and radishes. Cook 3–4 minutes until veggies are tender-crisp. Add noodles and toss to coat.
5
Finish with Herbs & Serve:
Stir in Thai basil and cilantro just before serving. Garnish with peanuts and lime wedges if desired.
Tags:
#AsianInspired#CoconutNoodles#ThaiNoodles#VegetarianRecipes#weeknightdinner#WorldCuisineChefBryanCookingwithchefbryanKUTV
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