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 mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Thai, Vegetarian
Servings 6 servings
Calories 444 kcal
- 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.
Calories: 444kcalCarbohydrates: 79gProtein: 8gFat: 12gSaturated Fat: 8gSodium: 435mgPotassium: 794mgFiber: 7gSugar: 7gVitamin A: 6710IUVitamin C: 110mgCalcium: 98mgIron: 2mg
Keyword curry, noodles, vegeterian