Curried Noodles and Vegetables


  • 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.


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


  • 6 Servings


  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.