Thai Coconut Curry Noodles

Spice up your typical dinner with these Thai Coconut Curry Noodles. Pair with this Thai Chicken Satay and be extra happy today.

Saucy, garlicky, and curryful. Try this yumminess and you will not be mad.

Thai Coconut Curry Noodles

• 14 ounces fresh egg noodles (usually sold near the prepackaged lettuce)
• 8 fresh garlic cloves, minced
• 1 tablespoon red curry paste (omit or reduce for less spicy)
• 1 cup coconut milk
• 1/2 cup chicken broth (use vegetable broth for vegetarian option)
• 1 1/2 teaspoons chicken Better than Bouillon or chicken bouillon (omit for vegetarian)
• 1 tablespoon mild curry powder
• Dash of turmeric powder
• 1 tablespoon fish sauce
• 1-2 tablespoons fresh lime juice
• Sea salt
• Coarse ground pepper
• 2-3 green onions, chopped (optional)
• 1/2 bunch of fresh cilantro, chopped (optional)

Bring a pot of water to a boil over high heat. Salt the water. Place noodles in hot water. Reduce heat to medium and cook for the lowest amount of time on the noodle package. If the cooking time reads 3-4 minutes, cook for 3 minutes and then drain the water out of the pot. Set noodles aside.

In a large saucepan, whisk the remaining ingredients together and bring to a simmer. Salt & pepper to your liking. Once it is hot, carefully add the noodles. Use tongs to coat the noodles in the sauce.

Place in a serving dish and, if you like, top with chopped green onions and/or cilantro. These noodles are super yummy paired with or inside Thai lettuce wraps too.

Serve while hot but they also make awesome cold leftovers too!