Description
These rainbow curry noodle bowls are made with a spicy, creamy coconut milk sauce and plenty of veggies! It’s the perfect way to use up the vegetables in your fridge. I based this recipe on the former Noodles & Co Bangkok curry noodles, and it’s so tasty!
Ingredients
Scale
- 8oz wide rice noodles
- 2 tablespoons red curry paste (I used the Thai Kitchen brand)
- 3 garlic cloves, minced
- 1 14oz can coconut milk (see note)
- 2 tablespoons low sodium soy sauce or gluten-free tamari
- 2 teaspoons coconut sugar or brown sugar
- 2 cups chopped broccoli florets
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 red or orange bell pepper, thinly sliced
Instructions
- In a large bowl, soak the rice noodles in very warm water for 20-25 minutes, until mostly softened.
- In a saucepan, heat the red curry paste over medium heat for 1 minute, stirring constantly.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the coconut milk, soy sauce, and sugar, and bring to a simmer, then reduce the heat to low. Stir for 2 minutes, until the sugar has dissolved.
- Add 3 tablespoons of the coconut sauce to a large skillet and heat over medium-high heat.
- Add the broccoli, carrots, cabbage, and bell pepper and cook for 5 minutes, stirring occasionally.
- Add the softened rice noodles to the vegetables and pour the sauce over everything in the skillet.
- Continue to cook over medium heat for a few minutes until the noodles are soft and the sauce has thickened.
Notes
I prefer to use full-fat coconut milk in the recipe but you can substitute light coconut milk if you prefer. The sauce will be thinner if you use light coconut milk.
I like the Thai Kitchen brand of red curry paste which is both vegan and gluten-free. If using a different brand, be sure to check the ingredients list if you have allergies.