One-Pot Thai Green Curry Noodles

Ingredients

• 1 packageNo Yolks broad noodles
• 397 g (14 oz)coconut milk
• 3 tbspgreen curry paste
• 1 tbsplemongrass paste
• 2 clovesgarlic, chopped
• 1 tbspginger paste
• 1 tsp, plus extra for garnishred chilli flakes
• 2 tbspfresh coriander, chopped
• 227 g (8 oz)mushrooms, washed and sliced
• 110 g (1 cup)shredded carrots
• 1red pepper, sliced
• 1/2yellow onion, peeled and sliced
• 475 ml (2 cups)vegetable stock
• A drizzleolive oil
• To tastesalt

Instructions

1. 1

   Soften the vegetables

   Heat a drizzle of olive oil in a pot over a medium heat. Add the sliced red pepper and onion and cook for 3–5 minutes, until just softened.

2. 2

   Add mushrooms

   Stir in the carrots and mushrooms, then cook for a further 3–5 minutes.

3. 3

   Cook the aromatics

   Add the garlic, ginger paste and lemongrass paste. Cook for another 1–2 minutes.

4. 4

   Pour in coconut milk

   Shake the coconut milk can well, then pour it into the pot and stir.

5. 5

   Add curry paste

   Stir in the green curry paste and red chilli flakes until combined. Cook over a medium heat for 5 minutes.

6. 6

   Add stock and noodles

   Pour in the vegetable stock and bring it to the boil. Stir in the No Yolks noodles.

7. 7

   Cook until tender

   Cook for 12 minutes, until the noodles are fully cooked and the sauce has thickened.

8. 8

   Season the sauce

   Taste the sauce before adding salt, as the saltiness of vegetable stock varies by brand. Add salt as needed and stir.

9. 9

   Garnish and serve

   Serve topped with fresh coriander and extra red chilli flakes.

What are Thai green curry noodles?

This is a one-pot noodle dish inspired by Thai green curry, pairing curry paste and coconut milk with noodles and vegetables. The recipe's quick-cooking method turns those flavours into a hearty meal without a separate pot for the noodles.

Here, mushrooms, carrots, red pepper and onion add varied texture and colour. Lemongrass, ginger and garlic bring aromatic depth alongside the green curry paste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 52g carbs, 15g fat.

The noodles and carrots provide most of the carbohydrates, while coconut milk and olive oil contribute much of the fat. The vegetables and noodles also supply some protein, with the exact balance depending on the noodle brand; serve with a fresh vegetable side if you want more variety on the plate.

Build the flavour base

Vegetables first: soften the pepper and onion before adding the carrots and mushrooms. This gives the firmer vegetables a head start and lets the mushrooms cook before the liquid goes in.

Aromatics next: garlic, ginger paste and lemongrass paste need only 1–2 minutes. Stir them around so they warm through without sitting in one spot for too long.

Get the coconut sauce right

Shake the can of coconut milk before opening so its contents are well mixed, then stir it into the vegetables. The green curry paste and chilli flakes cook in the coconut milk for 5 minutes before the stock is added.

Curry pastes vary in heat and saltiness, so the finished flavour depends partly on the brand you use. Taste before adding salt, especially if your vegetable stock is already well seasoned.

Cook the noodles in the pot

Once the stock reaches a boil, stir in the noodles so they are submerged in the liquid. Follow the method's 12-minute cooking time, checking towards the end for tenderness.

The noodles absorb liquid as they cook, which thickens the sauce. Stir occasionally to help them cook evenly and keep them from clumping together.

Look for these doneness cues

Noodles: they should be fully cooked rather than firm in the centre. If they need more time, keep cooking and check them again shortly.

Sauce: it should be thicker after the noodles have cooked, not as loose as the stock and coconut milk were at the start. The recipe does not specify extra liquid, so use the stated cooking time and check the noodles as they soften.

Serve it while hot

Finish each serving with chopped fresh coriander and extra chilli flakes. Leave the extra chilli on the side if you want everyone to adjust the heat at the table.

The noodles and vegetables make this a complete-feeling bowl on their own. For a fresh contrast, serve with a simple salad or another crisp vegetable side.

Recipe notes & tips

• Shake the coconut milk can thoroughly before adding it.
• Slice the vegetables before heating the pot so they can go in promptly.
• Taste the sauce before seasoning, since vegetable stock brands differ in saltiness.
• Stir the noodles into the boiling stock so they cook in the sauce.
• Check the noodles towards the end of the 12-minute cooking time for tenderness.
• Add the extra chilli flakes at the table to let diners choose their own heat level.

Variations

• Adjust the heat: use fewer chilli flakes for a milder bowl.
• Choose another mushroom: swap in a different variety, sliced to a similar size.
• Use another pepper: replace the red pepper with a different colour.
• Add leafy greens: stir them in near the end so they just wilt.
• Finish with lime: serve with lime wedges for a bright, sharp contrast.

Common mistakes to avoid

• Skipping the can shake: the coconut milk may not be evenly mixed; shake it well before pouring.
• Adding salt too early: the stock may already be salty; taste the sauce first.
• Leaving noodles unstirred: they may stick together; stir them into the boiling stock.
• Overcooking the aromatics: garlic can lose its fresh flavour; cook this stage for just 1–2 minutes.
• Guessing the noodle doneness: cooking time can vary by noodle; check that they are fully cooked before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a saucepan or microwave until piping hot; the noodles may absorb more sauce as they stand, so add a splash of water if needed.

Frequently asked questions