The next time you’re craving takeout make these Thai red curry noodle bowls instead. They’re packed with garden fresh vegetables, plus they’re quick and easy to make.
Hands down, Asian food is my all-time favorite cuisine. Stir fries, noodle bowls and curries — I love them all.
This recipe for Thai red curry noodle bowls combines all my favorite flavors in one quick and easy-to-make dish that comes together in less than 20 minutes.
Disclosure: This post is sponsored by World Market, and it contains affiliate links, but all opinions are my own. Read my full disclosure policy here.
With all those veggies and the black rice noodles, it’s quite the colorful dish.
And flavorful, too, thanks to the spicy Saffron Road simmer sauce from World Market that pretty much takes all of the work out of making curry. The simmer sauce is already spicy, but I added just a touch of sambal oleek chili paste, my go-to condiment for Asian cooking, to give the sauce more spice and depth. (You can omit it from the recipe if you prefer a milder curry.)
I love that I can find my favorite ingredients from Thailand and other Asian countries, as well as a large assortment of international food brands at World Market. It’s quite the specialty market!
I’m excited to be joining other bloggers in sharing our favorite international recipes featuring World Market ingredients.
But first, let’s get back to that delicious Thai red curry recipe.
Since squash and zucchini are plentiful in our garden right now, I used those for our noodle bowls, along with some rainbow carrots and broccoli.
But the beauty of this recipe is that you can use whatever vegetables you prefer or have on hand.
Just throw them all into your wok, stir fry until crisp-tender and finish with the semi-homemade creamy coconut Thai red curry sauce.
Because I like my Asian food spicy, I love serving this recipe with refreshing Thai iced tea.
Then, I filled two glasses with crushed ice. I poured the cool tea over the ice, leaving an inch or so of space at the top, and added a tablespoon of sweetened condensed milk and cream.
In addition to the items mentioned in the ingredients list, the following World Market products were featured in this post:
- nonstick carbon steel wok
- Floral Border Serving Bowl
- Red Elephant Napkins
- Floral Chopsticks
- White Textured Stoneware Bowls
- 2 packages Forbidden Ramen rice noodles
- 1 TBS minced ginger
- 1 TBS olive oil
- 3 squash or zucchini sliced
- 3 carrots sliced
- 1 broccoli crown chopped
- 1 package Saffron Road Red Curry Simmer Sauce
- 1 TBS fish sauce
- 1 teaspoon Sambal Oleek
- ½ can coconut milk or more to taste
- Sriracha sauce optional
Add oil to wok and heat over medium-high heat.
Add ginger and stir fry for 1 minute.
Add carrots and zucchini and stir fry for 3-5 minutes, until vegetables are crisp tender.
Add broccoli and stir fry for 1-2 more minutes, until vegetables are a bright color, but not wilted.
Reduce heat to low and add simmer sauce, fish sauce, sambal oleek and ½ can coconut milk. Stir to combine.
Meanwhile, bring 4 cups of water to a boil and cook the rice noodles for 4 minutes. Drain.
While the noodles are boiling, Continue to simmer the stir fried vegetables in the curry sauce.
If the sauce is too thick or too spicy, add more coconut milk. If you prefer a spicier sauce, add sriracha sauce to taste.
Once sauce is spiced to your liking, remove from heat, add noodles and toss to coat.