One-Pot Thai Green Curry Noodles

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.

📝 Ingredients

• 1 package No Yolks Broad Noodles
• 14 oz coconut milk
• 3 tbsp green curry paste
• 1 tbsp lemongrass paste
• 2 cloves garlic (chopped)
• 1 tbsp ginger paste
• 1 tsp red chili flakes (plus extra for garnish)
• 2 tbsp fresh cilantro (chopped)
• 8 oz mushrooms (washed and sliced)
• 1 cup shredded carrots
• 1 red bell pepper (sliced)
• 1/2 yellow onion (peeled and sliced)
• 2 cups vegetable broth
• Olive oil
• Salt (to taste)

👨‍🍳 Instructions

1. 1Heat a drizzle of olive oil over medium heat. Add red bell pepper and onion. Cook for 3-5 minutes, until just softened.
2. 2Add carrots and mushrooms. Cook for additional 3-5 minutes.
3. 3Add garlic, ginger paste, and lemongrass paste. Cook for 1-2 more minutes.
4. 4Add coconut milk. (Shake the can well first!) Stir.
5. 5Add green curry paste and red chili flakes. Stir well to combine. Cook for 5 minutes over medium heat.
6. 6Add vegetable broth and bring to a boil. Stir in No Yolks Noodles.
7. 7Cook for 12 minutes, until noodles are fully cooked and sauce is thickened.
8. 8Add salt, as desired. Stir to combine. (The amount of salt found in vegetable broth can vary widely by brand. Be sure to taste first!)
9. 9Serve topped with fresh cilantro and additional red chili flakes.