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thai red curry vegetable noodle bowl

Thai Red Curry Noodle Bowls

A spicy, authentic Thai red curry packed with garden fresh vegetables that's as quick and easy as takeout. Author: Amy Buchanan
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Thai, Vegetarian
Servings 6 servings
Calories 444 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 444kcalCarbohydrates: 79gProtein: 8gFat: 12gSaturated Fat: 8gSodium: 435mgPotassium: 794mgFiber: 7gSugar: 7gVitamin A: 6710IUVitamin C: 110mgCalcium: 98mgIron: 2mg
Keyword curry, noodles, vegeterian
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