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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
These 100% vegan noodles are perfect for super-hungry nights when you’re short on time. Feel free to swap in your favorite quick-cooking vegetables, and adjust the amount of curry paste to your spice preference. Make sure to keep stirring once your noodles are added, since they tend to stick to the bottom of the pot if left in one spot for too long.
P.S. This recipe is also great with Thai basil—grab some if you've got it in your local grocery store!
Made this? Let us know how it went in the comment section below!
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Ingredients
- 2 Tbsp.
vegetable oil
- 5
to 6 tbsp. Thai red curry paste, depending on spice preference
- 2
cloves garlic, minced or grated
- 2 tsp.
fresh ginger, minced or grated
- 1
(13.5-oz) can full-fat coconut milk
- 3 1/2 cups
water
- 1 lb.
(16-oz.) rice noodles
- 2
medium bell peppers, thinly sliced
- 5 oz.
sliced shiitake mushrooms
- 1/2
medium yellow onion, thinly sliced
- 1 cup
cilantro leaves, divided
- 1 Tbsp.
kosher salt
Juice of 1 lime, plus more lime wedges for serving
Fresh Thai basil, for garnish (optional)
Directions
- Step 1In a large pot over medium-high heat, heat oil. Add curry paste, garlic, and ginger and cook until paste appears to dry out and is very fragrant, about 2 minutes.
- Step 2Add coconut milk and stir to combine, scraping up any brown bits on the bottom of the pan. Add water, noodles, vegetables, half the cilantro, and salt. Bring to a boil over medium and cook, stirring frequently, until noodles are cooked, about 10 minutes.
- Step 3Stir in lime juice. Serve garnished with remaining cilantro leaves, lime wedges, and Thai basil, if desired.
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