Thai red curry rice noodles with vegetables

Veggie Red Curry Noodles

Recipe by: The Balanced Company

Stuck in a weeknight dinner rut? Is your family eager for more flavour? Check out our quick recipe for veggie red curry noodles, sure to please everyone!

Serves – 2-4

Ingredients:
1 package (198g) Thai Kitchen® Gluten Free Stir-Fry Rice Noodles
2 tbsp olive oil
1 small yellow onion, sliced
1 medium carrot, julienned
1 red bell pepper, sliced
75g button or cremini mushrooms, sliced
100g snow peas
2-3 cloves minced garlic
1 tbsp grated or minced ginger
1 can (400 mL) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
1-2 tbsp Thai Kitchen® Gluten Free Red Curry Paste
1-2 tsp soy sauce
1 tsp rice wine vinegar
½ tsp lemon juice
½ tsp sugar
1-2 tsp hot sauce or chili garlic sauce (optional)
2 green onions, chopped to finish (optional)

ingredients for Thai red curry noodles with vegetables

Directions

  1. Prepare all of your vegetables so they’re ready to cook. The recipe moves fairly quickly once you get started.
  2. Cook the Thai Kitchen® Gluten Free Stir-Fry Rice Noodles according to the directions on the package and set aside.
  3. Sauté the onion in olive oil in a medium saucepan over medium-high heat, approximately 2 minutes.
  4. Stir in the carrot and sauté for 2 minutes.
  5. Add the red bell pepper and sauté for 1 minute.
  6. Stir in the mushrooms and sauté for 2 minutes.
  7. Stir in the snow peas and sauté for 1 minute.
  8. Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant.
  9. Remove all the veggies to a bowl or plate.
  10. In the same saucepan, add the can of Thai Kitchen® Gluten Free Unsweetened Coconut Milk stirring to deglaze the pan, and bring to a simmer.
  11. Add 1 tbsp of Thai Kitchen® Gluten Free Red Curry Paste and stir. Taste, and add more curry paste if desired.
  12. Add soy sauce, rice wine vinegar, lemon juice, sugar and hot sauce or chili garlic sauce (if using). Taste, and add more if needed.
  13. Bring the sauce to a boil, reduce the heat and simmer for a few minutes until slightly thickened.
  14. Return all of the veggies to the skillet, and taste for seasoning.
  15. Add the cooked and drained noodles and heat through.
  16. Finish with chopped green onions.
  17. Enjoy!

Thai red curry noodles with vegetables on a plate with chopsticks

To your Balanced heath,
Your friends at The Balanced Company