bangkok coconut curry noodle bowls

These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy – can be made vegetarian, vegan, or gluten free!

Probably a good question to ask about many-most-maybe-all of my recipes.

This is a spin off of the Bangkok Curry from Noodles & Co. because fact: I eat at Noodles & Co and I likey.

It’s also kind of Pad Thai inspired (think this vegetarian Pad Thai wonder) because I’m using those same brown rice Pad Thai type noodles, and apparently this mashup got a jolt of some other Asian influences as well since we’re sprinkling sesame seeds on top and they’re looking like they fit right in.

As with most of my recipes on this blog, this is less of an authentic anything and more of a what-do-I-have-in-the-fridge kind of recipe that turned out to be really delicious to me. And Bjork? What to even say about Bjork. Obsessed, maybe?

As long as there’s five hundred potential ways you could judge me for this post, let’s keep ’em coming. –> I used pre-chopped broccoli, onions, and shredded carrots that I bought in the lazy person section of the produce area in the grocery store. OH YES I DID. It was so slick and easy and wonderful. I got a big ol pile of veggie awesomeness within the constraints of what I felt like I could handle in the five minutes before the hangry-ness reached dangerous levels.

I mean, did you forget that it’s Monday or something?

BANGKOK COCONUT CURRY NOODLE BOWLS

Prep Time : 20 mins 

Cook Time : 40 mins

Yield : 4 servings 1x

INGREDIENTS

FOR THE COCONUT CURRY SAUCE

• 1 tablespoon oil
• 2 shallots
• 1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
• 2 tablespoons red curry paste
• 1 14-ounce can regular coconut milk
• 1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
• 3 tablespoons sugar
• 1 tablespoon hot chili paste (sambal oelek)
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce

FOR THE BOWLS

• 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
• 1 tablespoon oil
• half an onion, chopped
• 1 cup chopped broccoli florets
• 1 cup shredded carrots
• 1 cup chopped asparagus
• 1 cup shredded purple cabbage
• sesame seeds for topping
• limes for serving
• a handful of fresh basil for serving

INSTRUCTIONS

Get the full instruction @pinchofyum.com

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