№ 480 - Thai Curry Noodle Bowls

No. 480 Thai Red Curry

prep time: 15 Mcook time: 10 Mtotal time: 25 M


  • 2 package yakisoba noodles
  • 2 tablespoons oil
  • 1 sweet onion, diced
  • 2 zucchini, or summer squash, diced
  • 2 ears sweet corn kernels, removed from the cob
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh ginger, grated
  • 2-3 tablespoons red curry paste
  • 1 14 ounce can full fat coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons honey
  • juice and zest from 1/2 a lime
  • 1/4 cup fresh cilantro
  • sliced jalapeƱo pepper and green onions, for serving
Created using The Recipes Generator

Do try this - and head over to Half Baked Harvest for the original recipe and the instructions.  She is genius. 

I spent a few days at Diane and Ryan's and wanted to try a few dishes I thought Ryan may like - cause he likes Thai Food.  Just so happened they were vegetarian as well - so that didn't hurt anything.  The time we made it there, it was ok - we all three agreed it could use some tweaking.

Things we would change, even though it's great just like it is written.

Add sauteed shrimp.
Roast the corn.
Add red pepper flakes
Use yakisoba - or what we used the second time - millet and brown rice ramen from Costco.
Add chicken broth instead of the water.

When I came home and made it the second time - I did everything but add the shrimp, because it was a busy day and i had been on my feet for a long time. 

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