Make Ahead


July  6, 2018
1 Ratings
Photo by Natalia
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 3-4
Author Notes

This Thai-inspired dish brings together fresh ingredients in a comforting, rich bowl of rice noodles, lightly crispy veggies, and flavorful curry sauce. —NattWrobel

What You'll Need
  • Sauce
  • 1 tablespoon oil
  • 3 shallots
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons red curry paste
  • 2 tablespoons coconut aminos or soy sauce
  • 1.5 teaspoons optional (for non-vegan) fish sauce
  • 1 tablespoon maple syrup
  • 1 can coconut milk
  • Curry Noodle Bowls:
  • 4 ounces rice noodles
  • 1/2 cup onion
  • 1 cup carrots
  • 1 cup aspragus
  • 1/2 red pepper
  • 1/2-1 teaspoons pink Himalayan salt
  1. Chop all the veggies and shred carrots. Prepare noodles according to the package. Set aside.
  2. Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Stir in the curry paste and cook 1 more minute.
  3. Add coconut aminos, fish sauce (optional), maple syrup and coconut milk. Stir together and cook for around 10-15 minutes, until the sauce thickens.
  4. In the meantime, prepare all the vegetables. Once the sauce is ready, transfer it to a bowl. Set aside.
  5. Add all the veggies, salt and pepper to the same pan. Stir fry for around 5 minutes.
  6. Add noodles along with the sauce and toss together until just combined.
  7. Serve topped with cilantro and squeeze of lime.

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