- 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 broccoli florets
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 bell pepper, julienned
- In a large bowl filled with warm water, soak the rice noodles for 25-30 minutes until mostly softened.
- In a saucepan, heat the chili paste over medium heat for 1 minute, stirring constantly so it doesn’t burn.
- Add the garlic and continue to 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.
- 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 until the noodles are al dente and the sauce has thickened.
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.
Keywords: Bangkok curry noodles