Spicy Coconut Lime Noodle Bowls with Crispy Shallots

Instructions

1. 1

   Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.

   ~10 min
2. 2

   While noodles cook, prepare the crispy shallots. Heat vegetable oil in a frying pan over medium heat. Add thinly sliced shallots and fry until golden brown and crispy, stirring occasionally. This will take about 8-10 minutes. Be careful not to burn them.

   ~10 min
3. 3

   Remove crispy shallots with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Reserve the shallot-infused oil.

   ~2 min
4. 4

   In a mixing bowl, whisk together coconut milk, lime juice, fish sauce, brown sugar, and Thai red curry paste until well combined.

   ~3 min
5. 5

   Heat 1 tablespoon of the reserved shallot oil in the frying pan (or a wok) over medium heat. Add minced garlic and grated ginger, and sauté until fragrant, about 1 minute.

   ~2 min
6. 6

   Pour the coconut milk mixture into the pan. Bring to a gentle simmer, stirring occasionally. Cook for 5-7 minutes until the sauce has slightly thickened.

   ~7 min
7. 7

   Add the cooked rice noodles to the sauce. Toss gently to coat the noodles evenly. If using, add thinly sliced red chili at this stage.

   ~2 min
8. 8

   Stir in most of the chopped cilantro and mint, reserving some for garnish.

   ~1 min
9. 9

   Divide the noodle mixture among four serving bowls.

   ~1 min
10. 10

    Top each bowl generously with crispy shallots, the remaining fresh cilantro and mint, and serve immediately with lime wedges on the side.

    ~2 min