Thai Red Curry Noodle Salad with Fresh Vegetables

This Thai Red Curry Noodle Salad is a quick and easy weeknight meal that's packed with flavor. The creamy red curry sauce is made with a blend of red curry paste, coconut milk, and vegetable broth, and it's tossed with rice noodles, bell peppers, carrots, and basil. The result is a dish that's both satisfying and refreshing, and it's perfect for a light lunch or dinner.

The inspiration for this recipe came to me on a recent trip to Thailand. I was wandering through a bustling market in Bangkok when I came across a street vendor selling a delicious noodle salad. The salad was made with rice noodles, vegetables, and a creamy red curry sauce, and it was so good that I couldn't resist trying it. I asked the vendor for the recipe, and he was kind enough to share it with me. I've been making this salad ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 12 ounces wide rice noodles
• 1 cup red curry paste
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped carrots
• 1/4 cup chopped fresh basil

Instructions

1. Cook the rice noodles according to package directions.
2. While the noodles are cooking, whisk together the red curry paste, coconut milk, and vegetable broth in a large bowl.
3. Once the noodles are cooked, drain them and add them to the bowl with the curry sauce.
4. Add the red bell pepper, green bell pepper, carrots, and basil to the bowl and toss to coat.
5. Serve immediately or chill for later.

Why It Works

• The red curry paste gives the salad a rich, flavorful base.
• The coconut milk adds a creamy richness to the sauce.
• The vegetable broth helps to thin out the sauce and make it more flavorful.
• The rice noodles provide a chewy texture and help to soak up the sauce.
• The bell peppers and carrots add a crunch and sweetness to the salad.
• The basil adds a fresh, herbaceous flavor to the salad.