Easy Thai Coconut Curry Noodles (20 Minutes)

Last Tuesday after a particularly long day at work, I was craving something warm and comforting but didn’t have the energy for anything complicated. I threw together this Thai-inspired curry with whatever vegetables I had in the fridge, and it was so good that my neighbor asked what smelled amazing through the kitchen window. Now it’s my go-to when I need dinner fast but want it to taste like I actually tried.

Ingredients

• 8 oz rice noodles (pad thai style)
• 1 can (14 oz) full-fat coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon avocado oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced thin
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 tablespoons coconut aminos
• 1 tablespoon pure maple syrup
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• 1 lime, cut into wedges for serving

Instructions

1. Cook the noodles: Bring a large pot of water to boil. Add rice noodles and cook according to package directions (usually 6-8 minutes). Drain and rinse with cold water to stop cooking. Set aside.
2. Heat the pan: In a large skillet or wok, heat avocado oil over medium-high heat until shimmering but not smoking.
3. Build the base: Add minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant. Add curry paste and cook for another 30 seconds, stirring to prevent burning.
4. Add coconut milk: Pour in coconut milk and whisk to combine with curry paste. Bring to a gentle simmer (small bubbles around edges).
5. Add vegetables: Add bell pepper, broccoli, and carrot. Simmer for 5-6 minutes until vegetables are crisp-tender.
6. Season and finish: Stir in coconut aminos, maple syrup, and lime juice. Taste and adjust – add more curry paste for heat, maple syrup for sweetness, or lime for brightness.
7. Combine and serve: Add cooked noodles to the skillet and toss gently to coat. Remove from heat and garnish with fresh cilantro and green onions. Serve immediately with lime wedges.

Tips

• Don’t overcook the vegetables – they should have a slight crunch for the best texture
• If you like it spicier, add 1/2 teaspoon crushed red pepper flakes with the curry paste
• Leftovers keep for 3 days in the fridge, but add a splash of coconut milk when reheating
• Swap in any quick-cooking vegetables you have: snap peas, baby corn, mushrooms, or zucchini