Who doesn’t like Thai flavors? I’m a big fan of Thai food. But being a Vegetarian, I can’t eat every Thai dish. I especially like the Thai Curry. Here’s my version of Vegan Thai Curry Noodles, with some delicious twist. Note: This is not as per the authentic Thai dish. This is a dish modified as per my taste. Or rather, the Indian taste. It is very easy to make in Instant Pot as well as in stove-top. I add lots of vegetables to make it healthier. As weather started to change so I thought to make Vegan Thai Curry Noodles. It is super easy so you can easily make it during weekdays for some fun dinner time, or make it on weekends to relax yourself but still able to enjoy something too delicious. It is very important to make the Thai curry in the right way, as main flavor comes from the curry itself. You either use Thai Curry Paste and later add coconut milk to it or you can also add store bought Thai Curry. Making Thai Curry at home is bit complicated and make my dinner super fast & easy, I prefer adding store-bough Thai Curry Paste. There are so many options available in the stores. I usually prefer adding Red Curry Paste of Thai Kitchen. It is just perfect for my taste buds. Have you ever tried Trader Joe’s Thai Green Curry Simmer Sauce, it is too perfect. It already has coconut milk and curry paste added so you don’t need to worry about adding anything else.
RED/YELLOW CURRY PASTE: As I mentioned earlier, this is the main ingredient. I like adding red curry paste. You can also add the yellow curry paste if you prefer that. I like red curry flavor better. So here you go! NOODLES/LINGUINE: I usually prefer Udon/Rice Noodles, but I have made this recipe using Linguine. And let me tell you, it tastes great. if cooked nicely, nothing can beat linguine. VEGETABLES: I like adding lots of vegetables like broccoli, red bell peppers, onions, baby corns, carrots, chestnuts, french beans and snap peas. Adding more vegetables gives a nice crunch to the recipe. BROTH: It is better when made in broth. It adds extra nutrition and tastes great too. I have used Miso Soup in the recipe, and it tastes amazing. COCONUT MILK: Only with broth, the soup would be too watery. To make the soup thick and creamy, adding Coconut milk is the best choice. TOFU: I like grilled Tofu in the recipe. So you can either fry or grill it or can even add as it is. Being rich in protein, Tofu gives a nice texture to the recipe.
STEP 1 - MAKE CURRY: First step is to make the curry first by adding red curry paste with broth and saute for few minutes until well combined and is aromatic. STEP 2 - ADD INGREDIENTS: Once curry is done then add rest of ingredients including noodles and vegetables. Depending on the vegetables, timing may differ so keep that in mind. STEP 3 - PRESSURE COOK: Then pressure cook for 4-5 minutes depending on the noodles you’re using. For linguine or spaghetti it’s bets to cook for 4 minutes. If using any noodles then don’t cook over 1 minute. STEP 4 - ADJUST THE SEASONING: Once pressure is release then open the lid and mix coconut milk to make the curry extra creamy and stir & serve. STEP 5 - SERVE: Lastly transfer the noodle sin the bowl with some curry and garnish with some chopped peanuts and serve.
CHILI GARLIC NOODLES SINGAPORE NOODLES STEAMED BAO BUNS KIMCHI FRIED RICE PINEAPPLE FRIED RICE VIETNAMESE SPRING ROLLS STREET-STYLE SESAME NOODLES
📖 RECIPE CARD
