FAST Spicy Red Thai Curry Noodles Recipe

Ingredients

• 100 g Lotus Foods Organic Traditional Rice Noodles (half a standard 200 g package, thin style)
• 75 g Broccolini (chopped into bite‑size pieces)
• ¼ Red Onion (sliced thin)
• 2 stalks Green Onion (chopped, white and green parts separated)
• 2 tablespoons Red Curry Paste
• 1 tablespoon Tamarind Paste
• 1.5 tablespoons Maple Syrup
• 1.5 tablespoons Soy Sauce
• 1 tablespoon Chili Oil (adds smoky heat; optional if you prefer milder)
• ½ cup Canned Chickpeas (drained and rinsed)
• 70 g Bean Sprouts
• 1 cup Water (for sauce and final cooking step)
• 2 tablespoons Crushed Roasted Peanuts (for garnish, adds crunch)

Instructions

1. Boil Water for Noodles

   Bring 4–5 cups (about 1 L) of water to a rolling boil in a medium saucepan.

   Time: PT5M

   Temperature: 100°C

2. Soak the Rice Noodles

   Turn off the heat, add the half‑package of rice noodles, and stir gently for about 2 minutes until they begin to soften.

   Time: PT2M

3. Rinse and Drain

   Rinse the noodles under cold running water a couple of times to stop cooking and remove excess starch, then drain in a colander.

   Time: PT1M

4. Prep Vegetables & Chickpeas

   While the noodles are soaking, chop the broccolini into bite‑size pieces, slice the red onion, chop the green onion (separate white and green parts), and drain the canned chickpeas.

   Time: PT5M

5. Sauté Aromatics

   Heat the non‑stick pan over medium heat, add 1 Tbsp chili oil, then add the sliced red onion and broccolini. Stir‑fry for 1–2 minutes until just tender.

   Time: PT2M

   Temperature: medium heat

6. Add Chickpeas & Green Onion Whites

   Add the drained chickpeas and the white parts of the green onion to the pan. Sauté for another 2 minutes, stirring frequently.

   Time: PT2M

   Temperature: medium heat

7. Create the Sauce

   Stir in 2 Tbsp red curry paste, 1 Tbsp tamarind paste, 1.5 Tbsp maple syrup, 1.5 Tbsp soy sauce, and a splash of hot water (about 2 Tbsp). Mix until a glossy sauce forms.

   Time: PT1M

8. Combine Noodles, Bean Sprouts & Finish Cooking

   Add the rinsed noodles, 70 g bean sprouts, the remaining 1 cup water, and the green‑onion tops. Toss everything together and cook for 2–3 minutes, allowing the noodles to finish cooking and absorb the sauce.

   Time: PT3M

   Temperature: medium heat

9. Plate and Garnish

   Transfer the noodle mixture to a serving bowl, sprinkle with 2 Tbsp crushed roasted peanuts, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

68 g

Fat

12 g

Fiber

6 g