How to Make Thai Curry Noodle Bowl - A Step-by-Step Guide

Thai cuisine is known for its bold flavors and aromatic spices, and one dish that perfectly captures the essence of Thai cuisine is the Thai Curry Noodle Bowl. This dish is a perfect blend of spicy, savory, and creamy flavors, with a kick of heat that is balanced by the richness of coconut milk. The combination of tender noodles, crisp vegetables, and tender protein makes this dish a complete and satisfying meal.

Authentic Thai curry noodle bowls are made with fresh, homemade curry pa...

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Ingredients

  • 1 tablespoon peanut oil
  • 2 cloves garlic, minced
  • 1 (32 ounce) carton Swanson® Thai Ginger Flavor Infused Broth
  • 1 large carrot, peeled and cut into 2-inch matchstick thin strips
  • 1 (8 ounce) package wide rice noodles, prepared according to package directions
  • 3 tablespoons sliced green onions
  • ⅓ cup chopped fresh cilantro leaves
  • 3 tablespoons chopped dry-roasted, salted peanuts
  • 6 wedges lime

Information

  • Prep Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic and cook and stir for 45 seconds.
  • Add the broth to the saucepan and heat to a boil. Reduce the heat to medium. Add the carrot and cook for 5 minutes or until tender-crisp.
  • Add the noodles to the saucepot and cook until the mixture is hot and bubbling. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.
  • Nutrition

    210 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 646mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 3g
    • Vitamin C: 4mg
    • Calcium: 20mg
    • Iron: 1mg
    • Potassium: 108mg