Thai Red Curry Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles tossed with Thai red curry paste, coconut milk, and crisp vegetables like cabbage and bell pepper, finished with crushed peanuts and fresh herbs. Creamy, aromatic, and richly spiced—a quick, satisfying dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz rice noodles
- 1 tbsp coconut oil (15 g)
- 1 shallot (thinly sliced (70 g))
- 1- inch piece ginger (minced or grated)
- 3 cloves garlic (minced or grated)
- 1 red bell pepper (thinly sliced (135 g, 1¾ cup))
- 3 tbsp red curry paste (45 g)
- 3 cups thinly sliced green cabbage (190 g)
- 1 14 oz can coconut milk
- 1 tbsp coconut sugar (15 g)
- 1 ½ tbsp soy sauce (25 mL)
- 1 lime (juiced (approx. 1-2 tbsp))
- 1/4 cup cilantro (chopped)
- ¼ cup fresh Thai basil (thinly sliced)
- ¼ cup roasted peanuts (optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 885mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 557mg
- Calcium
- 67mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 885MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.