A delicious and flavorful vegan Thai curry noodles recipe.
Ingredients
- 8 ounces rice noodles
- 1 tbsp vegetable oil
- 1 onion thinly sliced
- 2 Garlic cloves minced
- 1 red bell pepper thinly sliced
- 1 cup mushrooms sliced
- 1 can coconut milk 14 ounces
- 2 tbsp Thai Red Curry Paste
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cups spinach fresh
- Lime wedges for serving
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat vegetable oil over medium heat. Add onion, garlic, bell pepper, and mushrooms. Cook for 5 minutes, until vegetables are softened.
- In a small bowl, whisk together coconut milk, Thai red curry paste, soy sauce, and brown sugar. Pour the mixture into the skillet with the vegetables.
- Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally. Add fresh spinach and cooked rice noodles to the skillet. Toss to combine and cook for an additional 2 minutes, until the spinach is wilted.
- Serve the vegan Thai curry noodles hot, garnished with cilantro leaves and lime wedges.
Nutrition
Calories: 412kcalCarbohydrates: 54gProtein: 10gFat: 15gFiber: 4g