These Thai Green Curry Noodles are loaded with veggies and bursting with flavor from coconut milk, lemongrass, ginger, and garlic. Plus, the whole thing cooks up in just one pot, making for a simple weeknight meal.
If you have been following the blog for a while, then you know that I have a real affinity for Thai food.
My love affair with Thai flavors started with my Honeymoon, when my husband and I spent time travelling through Chiang-Mai and the beautiful islands around Krabi. (Read more about Thailand on our travel blog!)
Isn't it just gorgeous there? I just loved all the natural rock formations along the beach.
Thai food is so incredibly flavorful, and somehow it always strikes the perfect balance between sweet and spicy.
Flavors like ginger and lemongrass are prevalent in Thai cuisine, and pair perfectly with coconut-milk based curries. I tried my best to capture all the flavors of this beautiful region in this Thai Green Curry Noodle dish.
For more easy weeknight recipe ideas, be sure to snag a free copy of my One Pot Vegan Recipes.
Choosing the Right Noodles
For these green curry noodles, you will want to use nice broad noodles, like egg noodles. This helps makes sure they soak up all the delicious curry sauce.
I highly recommend the No Yolks Broad Noodles. The folks at No Yolks were kind enough to gift me some complimentary noodles for this post, and so I crafted this one-pot noodle recipe to complement them.
No Yolks taste just like traditional egg noodles - cooking up fluffy and firm. But they are made from egg whites, so they have zero cholesterol and are low in fat and sodium.
My husband has always had a problem with high cholesterol, so I love being able to cook things that are delicious and still healthy for him.
You can grab these egg noodles here on Amazon.
You may think of egg noodles as being mainly for traditional dishes like casseroles or stroganoff, but they are really versatile!
They come in all sorts of varieties for different types of recipes - Broad, Extra Broad, Fine, Kluski, Dumplings, and even Stir-Fry! You can even use them in soups, like this Miso Soup recipe. (Just substitute vegetable stock for the chicken broth, of course!)
I used these same noodles to create this delicious Ginger Garlic Noodle Soup - comfort food at it's best.
Check out the No Yolks website for more really creative recipes, like Sriracha Cheesy Noodles or Noodles with Kale and Walnut Pesto. Yum!
Let's Make One-Pot Thai Green Curry Noodles
Besides the amazing flavors, I really love this noodle recipe because of how simple it is to pull together on a busy weeknight.
The whole thing can be cooked in just a single pot on the stovetop, which makes it so much easier to manage the cleanup afterwards.
Pssst... Be sure to grab a copy of my favorite One-Pot Vegan Recipes for more easy weeknight dinner ideas.
Start off by simply cooking the veggies in a large, deep pan. I used mushrooms, onions, carrots, and a red bell pepper. But you can use any assortment of veggies that you like.
I bet this would also be great with eggplant, zucchini, or even baby corn!
Once the veggies are softened, add the garlic, ginger, red pepper flakes, and lemongrass. These are the key ingredients for your green curry noodles.
Besides the curry paste, of course. So much flavor! This is where your kitchen will really start to smell amazing too.
Then it's time to make the green curry broth. Mix in the coconut milk, green curry paste, and vegetable broth.
If you want to make your own fresh vegetable stock, check out this recipe. Otherwise, store bought is just fine - and faster!
Now you simply add in the No Yolks Noodles, and cook them right in the pot with the green curry sauce. It's truly a one-pot meal!
It will only take about 12 minutes for the noodles to cook, and for the green curry sauce to thicken.
I love the color of this curry! Isn't it gorgeous? I have to admit that I thought this green curry would be more… well… green.
But with the yellow noodles and the mix of fresh veggies, it really turned out to be a colorful masterpiece.
And that's it! You can scoop the noodles into serving bowls. Top them with fresh cilantro and a bit of red chili flakes.
These would also be great topped with peanuts, or with slivers of red hot chili peppers if you like things extra spicy!
I hope you give these one-pot green curry noodles a try. And be sure to check out all of the other great noodle recipes from No Yolks. I know I will be trying more of their noodles in my other dishes.
The No Yolks Fine Noodles would work perfectly in my vegan pho recipe. And I bet the extra broad noodles would be great in my One Pot Creamy Mushroom Pasta - it's one of my most popular recipes ever!
For more inspiration, check out my favorite vegan pasta recipes!
📖 Recipe
Ingredients
- 1 package No Yolks Broad Noodles
- 14 oz coconut milk
- 3 tablespoon green curry paste
- 1 tablespoon lemongrass paste
- 2 cloves garlic, chopped
- 1 tablespoon ginger paste
- 1 teaspoon red chili flakes, plus extra for garnish
- 2 tablespoon fresh cilantro, chopped
- 8 oz mushrooms, washed and sliced
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- ½ yellow onion, peeled and sliced
- 2 cups vegetable broth
- Olive oil
- Salt, to taste
Instructions
- Heat a drizzle of olive oil over medium heat. Add red bell pepper and onion. Cook for 3-5 minutes, until just softened.
- Add carrots and mushrooms. Cook for additional 3-5 minutes.
- Add garlic, ginger paste, and lemongrass paste. Cook for 1-2 more minutes.
- Add coconut milk. (Shake the can well first!) Stir.
- Add green curry paste and red chili flakes. Stir well to combine. Cook for 5 minutes over medium heat.
- Add vegetable broth and bring to a boil. Stir in No Yolks Noodles.
- Cook for 12 minutes, until noodles are fully cooked and sauce is thickened.
- Add salt, as desired. Stir to combine. (The amount of salt found in vegetable broth can vary widely by brand. Be sure to taste first!)
- Serve topped with fresh cilantro and additional red chili flakes.
Nutrition (estimated per serving)
Jen says
This recipe is awesome! I'll take any one pot easy meal for a hectic weeknight! Adding this to my menu and pairing it with some chicken this week!
Taylor says
This looks so yummy! I'm definitely bookmarking this to add to the dinner rotation!xoTaylorwww.reeseshardwear.com
Liz @ I Heart Vegetables says
I've been all about the one-pan meals lately! Way less clean up! These noodles look delicious!
Paula @ I'm Busy Being Awesome says
YUM! I love one-pot meals. They're so easy for busy weeknights. I've always liked No-yolk noodles, too, and this dish is beautiful. I love that it's vegan!
Jolene says
That looks delicious! I love one pot meals too, especially on busy week nights.
Jessica says
This dish looks amazing! I'll add it to my list of recipes to try! ~Jessica | Petite Style Script
Becki Svare says
This is seriously delicious!! I tried it earlier this week and it was a HUGE hit with my family. We are not vegetarians, but that didn't seem to matter 🙂
krishi says
I just loved it. thanks for sharing this recipe.
Verena says
It sounds absolutely gorgeous.... But how can pasta containing egg whites be vegan?
Nicole says
It's not! This recipe is vegetarian (not vegan) and labeled accordingly. But you could swap the noodles for another variety/brand to make it completely vegan.
Lucy says
I have made this a couple of times and it is very tasty. I do question your nutrition information, especially protein amount. You state 12 grams a serving. I honestly think it is less than 5 grams a serving. That being said, I add garbanzo beans, broccoli, and spinach to up the protein a bit. But a very good, easy dinner.