Yellow Curry Rice Noodles with Tomatoes


  • 1/2-16 oz bag (8 oz) Rice Noodles, any width
  • 2 tablespoons peanut oil
  • 2 medium onions, chopped
  • 2 tablespoons chopped fresh ginger
  • 6 cloves garlic, chopped
  • 1 teaspoon salt
  • 1-13.5 oz can Coconut Milk
  • 1-1.75 oz box Yellow Curry Paste
  • 8 plum tomatoes, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1/2 teaspoon allspice
  • 1-10 oz box frozen peas

A Taste of Thai Yellow Curry Paste mixed with tomatoes and ginger gives Indian flavors to this vegan side dish.


  • 15 minutes to assemble
  • 20 minutes to cook
  • Total time: 35 minutes


  • 6 Servings


  1. Soak Rice Noodles according to bag for sauté.
  2. In a large skillet, heat oil over medium-high heat.
  3. Add onion, ginger, garlic and salt. Stir-fry until onion is soft.
  4. Add 1/2 can of Coconut Milk and Yellow Curry Paste. Stir until curry paste is dissolved and fragrant. Add remaining can of coconut milk, tomatoes, brown sugar, lime juice and allspice. Stir and bring to a boil.
  5. Add peas and drained Rice Noodles. Stir until noodles are firm yet tender and vegetables combined. Serve.