Spiced Coconut Lemongrass Noodles with Crunchy Garlic Chili Oil

Ingredients

• •8 ounces rice noodles
• •2 tablespoons vegetable oil
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, minced
• •1 stalk lemongrass, finely chopped (tender parts only)
• •1 tablespoon red curry paste
• •1 can (14 ounces) coconut milk
• •1 cup vegetable broth
• •1 tablespoon soy sauce
• •1 teaspoon sugar
• •1 lime, juiced
• •1 cup mixed vegetables (e.g., bell peppers, snap peas)
• •Fresh cilantro, for garnish
• •Fresh Thai basil, for garnish
• •1/4 cup roasted peanuts, chopped
• •1 tablespoon sesame oil
• •2 tablespoons chili flakes
• •1/4 cup crispy fried garlic

Instructions

1. 1

   Cook rice noodles according to package instructions. Drain and set aside.

2. 2

   In a large pan, heat vegetable oil over medium heat. Add garlic, ginger, and lemongrass, and sauté for 2-3 minutes until fragrant.

3. 3

   Stir in the red curry paste and cook for another minute.

4. 4

   Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle simmer.

5. 5

   Add soy sauce, sugar, and lime juice. Adjust seasoning to taste.

6. 6

   Stir in the mixed vegetables and simmer for 5-7 minutes until vegetables are tender but still crisp.

7. 7

   Toss the cooked noodles into the sauce, mixing well to coat.

8. 8

   For the crunchy garlic chili oil, heat sesame oil in a small pan over low heat. Add chili flakes and crispy fried garlic, stirring for 1-2 minutes. Set aside to cool.

9. 9

   Serve the noodles in bowls, garnished with fresh cilantro, Thai basil, and chopped peanuts. Drizzle each serving with crunchy garlic chili oil.