Vegetarian Spicy Thai Noodle Bowl

Bursting with vibrant flavors and bold spices, this Vegetarian Spicy Thai Noodle Bowl is a quick and satisfying meal that’s perfect for weeknight dinners or meal prepping. Tender rice noodles are tossed in a creamy, aromatic coconut milk and red Thai curry sauce, infused with garlic, ginger, and a hint of lime for a perfect balance of heat and tang. Packed with colorful, crisp veggies like carrots, bell peppers, zucchini, and a touch of baby spinach, this dish is as nourishing as it is delicious. Topped with fresh cilantro, green onions, and the optional crunch of crushed peanuts, each bowl delivers an irresistible mix of textures and flavors. With just 30 minutes from start to finish, this vegan-friendly recipe is a go-to for lovers of spicy Thai cuisine.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Step 2

In a large skillet or wok, heat the sesame oil over medium heat.

Step 3

Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute, until fragrant.

Step 4

Stir in the red Thai curry paste and cook for another 1-2 minutes to release its flavors.

Step 5

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.

Step 6

Add the julienned carrot, red bell pepper, and zucchini to the skillet. Cook for 3-4 minutes until slightly softened but still crisp.

Step 7

Stir in the baby spinach and cook for 1-2 minutes until wilted.

Step 8

Add the cooked rice noodles to the skillet and toss until the noodles are evenly coated in the sauce and heated through.

Step 9

Remove the skillet from heat and divide the noodles evenly into serving bowls.

Step 10

Garnish each bowl with sliced green onions, fresh cilantro, and crushed peanuts if using.

Step 11

Serve with lime wedges on the side for an extra burst of citrusy flavor. Enjoy your Vegetarian Spicy Thai Noodle Bowl!

Nutrition Facts

Serving size	(1469.8g)

Amount per serving	% Daily Value*
Calories	1175.5

Total Fat 51.8g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 11.8g
Cholesterol 0mg	0%
Sodium 3209.5mg	0%
Total Carbohydrate 167.9g	0%
Dietary Fiber 26.0g	0%
Total Sugars 46.5g
Protein 28.7g	0%

Vitamin D 0IU	0%
Calcium 346.7mg	0%
Iron 9.5mg	0%
Potassium 2030.1mg	0%

*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.

Source of Calories

Fat: 37.2%

Protein: 9.2%

Carbs: 53.6%