Curried Noodles and Vegetables

recipe-image

Ingredients

  • 1-16 oz bag Rice Noodles
  • 3 tablespoons vegetable oil
  • 1-2 tablespoons Red Curry Paste
  • 1 red onion, sliced
  • 1 tablespoon minced garlic
  • 3/4 lb broccoli florets
  • 1-10 oz package sliced mushrooms
  • 1 large red bell pepper, cut into strips
  • 1 large yellow bell pepper, cut into strips
  • 1-2 tablespoons Fish Sauce
  • 1-14.5 oz can vegetable broth
  • 1-13.5 oz can Coconut Milk
  • 1 teaspoon sugar
  • 1/4 cup chopped fresh basil
  • Garnish: 6 lime wedges

This recipe uses A Taste of Thai Red Curry Paste to spice up your daily serving of vegetables.

Time

  • 15 minutes to assemble
  • 15 minutes to cook
  • Total time: 30 minutes

Yield

  • 6 Servings

Directions

  1. Put a large pot of salted water on to boil.
  2. In large pot or skillet, heat oil over medium-high heat. Add Red Curry Paste, onion and garlic. Stir-fry until curry is dissolved and garlic golden.
  3. Add broccoli, mushrooms, red and yellow bell pepper and Fish Sauce. Stir-fry vegetables 3-4 minutes or until tender-crisp.
  4. Add vegetable broth, Coconut Milk and sugar. Bring to a boil. Stirring, simmer 1-2 minutes.
  5. Meanwhile, cook Rice Noodles according to box directions. Drain and add to curried vegetables with basil.
  6. Toss well and let sit a few minutes for noodles to absorb liquid. Serve with lime if desired.
  7. NOTE: To make this dish truly vegetarian, replace the Fish Sauce with soy sauce. Add more or less Red Curry Paste, depending on your preference for heat.

Favorite Recipes

Sweet and Sour Shrimp

Thai Style Pho-Ga

Drunken Noodles (Pad Kee Mao)