Vegetarian Spicy Thai Noodle Bowl
Get ready to savor the bold, vibrant flavors of this Vegetarian Spicy Thai Noodle Bowl—a quick and satisfying meal that’s perfect for weeknights! Featuring tender rice noodles tossed in a rich, creamy coconut milk sauce infused with red Thai curry paste, soy sauce, ginger, and garlic, this dish delivers the perfect balance of spice and comfort. Packed with colorful, fresh vegetables like julienned carrots, red bell peppers, zucchini, and wilted spinach, it’s both healthy and delicious. Topped with fragrant cilantro, crunchy crushed peanuts, and a spritz of lime juice, each bowl is a feast for the senses. Ready in just 30 minutes, this recipe will become your go-to for authentic Thai-inspired vegetarian cuisine. Perfect for those craving a spicy noodle recipe that’s easy to make and bursting with flavor!
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Recipe Information
Ingredients
- 10 oz rice noodles
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red Thai curry paste
- 1 cup coconut milk
- 3 tbsp soy sauce
- 2 tbsp lime juice, freshly squeezed
- 1 tbsp brown sugar
- 1 tsp red chili flakes
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, julienned
- 2 cups baby spinach
- 2 stalks green onions, sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup crushed peanuts (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a large skillet or wok, heat the sesame oil over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute, until fragrant.
Stir in the red Thai curry paste and cook for another 1-2 minutes to release its flavors.
Add the coconut milk, soy sauce, lime juice, brown sugar, and red chili flakes to the skillet. Stir well to combine and bring the sauce to a simmer.
Add the julienned carrot, red bell pepper, and zucchini to the skillet. Cook for 3-4 minutes until slightly softened but still crisp.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Add the cooked rice noodles to the skillet and toss until the noodles are evenly coated in the sauce and heated through.
Remove the skillet from heat and divide the noodles evenly into serving bowls.
Garnish each bowl with sliced green onions, fresh cilantro, and crushed peanuts if using.
Serve with lime wedges on the side for an extra burst of citrusy flavor. Enjoy your Vegetarian Spicy Thai Noodle Bowl!
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 46.5 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2030 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
