Thai Rice Noodles Curry
15-minute Thai inspired curry rice noodles with coconut milk make a quick and healthy vegan meal that tastes even better than take-out. Our Thai red curry noodles are easy to customize with protein or changing up the vegetables.
Ingredients
- 5 ounces Brown Rice Noodles
- 2 Tablespoons Sesame Oil
- 1 teaspoon minced Ginger
- 5 Garlic cloves minced
- 2 Medium Zucchini Thinly sliced
- 1 Thinly sliced red bell pepper
- 4 tablespoons Thai Red Curry Paste
- 1 can full fat Coconut Milk
- ½ Cup Vegetable Broth
- 2 tablespoons Soy Sauce or GF substitute
- 2 tablespoons Honey
- 1-2 teaspoons Red pepper flakes
- Salt and pepper to taste
Instructions
- Cook the rice noodles according to the package directions. While they are cooking, bring a skillet to medium-high heat, and add in sesame oil, minced garlic, and ginger and saute them for one minute until fragrant. Add in red bell pepper and zucchini. Saute for 3 minutes until slightly softened.
- Add in the red curry paste and cook for another minute. Mix in coconut milk, soy sauce, honey, red pepper flakes, and broth if needed. Bring to a boil until thickened. Add in more broth if too thick. Taste and add salt or pepper if needed.
- Combine the rice noodles with the sauce. Serve in bowls with desired toppings.
Notes
We used the Pad Thai style rice noodles in the recipe, since the noodles just get combined at the end with the sauce, you can also use the thin vermicelli noodles too.
To add protein to the curry and rice noodles dish, mix in precooked chicken, tofu, or shrimp when you add the curry and other liquids.
Red curry paste was used, it's also fine to use a different type of Thai curry paste like green or yellow, but add it to taste since some are spicier than others.
Tried this recipe?Please consider Leaving a Review!