Averie Cooks · by Averie Sunshine★ 4.8 (12)
Thai Curry Noodles
NUTRITION · PER SERVING12M COOK
CAL 25%·PRO 14%
CARBS 69G55% OF CAL
3G FIBER63G OTHER3G TOTAL SUGAR
FAT 22G39% OF CAL
15G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick red curry noodle dish with coconut milk and vegetables, ready in under 10 minutes in an Instant Pot or on the stovetop. Comforting, flavorful, and meatless.
mainthaibowl🥘 pressure cooker🍳 skilletdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 inch fresh ginger (peeled and finely minced OR 2 teaspoons ground ginger)
- 3 garlic cloves (finely minced)
- 6 tbsp red curry paste (or to taste* (See Notes))
- 1 (14 ounce) can full fat coconut milk
- 1 cup vegetable broth (I used low sodium)
- 16 ounces white rice noodles
- Sriracha (optional for garnishing)
- Soy sauce (optional for garnishing)
- Lime wedges (optional for garnishing)
At a glance
PER SERVING · TIME 12M
CAL 25%·PRO 14%
CARBS 69G55% OF CAL
3G FIBER63G OTHER3G TOTAL SUGAR
FAT 22G39% OF CAL
15G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 7m
- Sodium
- 740mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 218mg
- Calcium
- 31mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 740MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.