Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
1/2 pound dry rice noodles, uncooked
1 cup coconut milk (from a 14 oz. can)
1/4 cup Earth Balance® Natural Creamy Peanut Butter
2 tablespoons brown sugar
2 tablespoons La Choy® Soy Sauce
1 tablespoon lime juice
1 tablespoon red curry paste
1 teaspoon natural rice vinegar
1 tablespoon vegetable oil
1 large red bell pepper, julienned and cut into 2- inch strips
1 cup matchstick carrots
1 tablespoon grated fresh ginger
1 tablespoon finely chopped garlic
1/4 cup green onions
1/4 cup fresh cilantro
1 tablespoon crushed peanuts
4 wedges lime
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 56 mg | 6% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 0 | |
| Total Fat | 25 g | 38% |
| Iron | 3 mg | 19% |
| Calories | 386 kcal | 19% |
| Sodium | 702 mg | 28% |
| Protein | 8 g | 16% |
| Saturated Fat | 13 g | 64% |
| Sugars | 12 g | 1% |
| Vitamin C | 91 mg | 152% |
Bring a large pot of water to a boil and cook rice noodles according to package directions, set aside.
While water is boiling for noodles, stir together coconut milk, peanut butter, brown sugar, soy sauce, lime juice, red curry paste and rice vinegar in a small bowl.
Heat oil in a large skillet over medium-high heat. Add peppers and carrots and cook about 2 minutes until vegetables are just softened. Add ginger and garlic and cook until fragrant, about 1 minute. Add peanut sauce and continue cooking until sauce just begins to thicken, about 2 minutes.
Remove from heat and toss noodles and green onions with peanut sauce and vegetables. Garnish Thai style rice noodleswith cilantro, crushed peanuts and lime wedges.
Thai Style Rice Noodles with Peanut Sauce
