Cook the rice noodles according to the package instructions. Drain and set aside.

In a large skillet, heat the vegetable oil over medium-high heat. Add the diced chicken, shrimp, or tofu and cook until they are cooked through and slightly browned. Remove from the skillet and set aside.

In the same skillet, add the garlic, onion, red and green bell peppers, and carrot. Sauté for a few minutes until they begin to soften.

Extract Coconut Milk from Yara Fresh Scraped Coconut Milk.

In a separate saucepan, combine the coconut milk, red curry paste, soy sauce, brown sugar, lime juice, and fish sauce (if using). Heat over medium heat, stirring until well combined and the sauce is heated through.

Pour the spicy coconut sauce into the skillet with the sautéed vegetables. Stir to combine.

Add the cooked protein (chicken, shrimp, or tofu) back into the skillet and simmer for a few minutes until everything is heated through.

Season with salt and pepper to taste.

To serve, place a portion of cooked rice noodles in a bowl and ladle the spicy Thai coconut milk sauce and protein over the top.

Garnish with chopped green onions and cilantro for freshness and added flavor.

This Spicy Thai Coconut Milk Noodles recipe offers a wonderful fusion of flavors and a spicy kick to your Christmas dinner. Enjoy the creamy coconut sauce with a hint of heat, paired with your choice of protein and rice noodles.