Oh My Veggies · by Nicole
Vegetarian Thai Noodles in Red Curry Sauce
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 13%
CARBS 35G35% OF CAL
6G FIBER21G OTHER8G TOTAL SUGAR
FAT 29G66% OF CAL
22G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Wide rice noodles tossed with vegetables in a creamy coconut red curry sauce. Spicy, rich, and deeply satisfying—a vegetarian main with upscale flair.
mainthaistir frydairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Olive oil
- 1 bell pepper (any color)
- 1 yellow onion
- 1/2 cup shredded carrots
- 1/2 cup mushrooms (slices)
- 1 clove garlic (minced)
- 1 tbsp ginger paste
- 14 oz coconut milk
- 1 tbsp red curry paste
- 1 cup vegetable broth
- 8 oz noodles
- salt and pepper (to taste)
- limes (for serving)
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 13%
CARBS 35G35% OF CAL
6G FIBER21G OTHER8G TOTAL SUGAR
FAT 29G66% OF CAL
22G 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
- 10m
- Cook
- 20m
- Sodium
- 676mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 558mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 676MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.