Thai Curry Noodle Bowl - Vegan and Gluten Free
Prep time
Cook time
Total time
Recipe type: Vegan, Gluten Free, Lunch, Dinner, Entree
Cuisine: Thai
Serves: 4
  • 8 ounces brown rice maifun noodles
  • 1 spring onion, chopped (keep the white part separate)
  • 3 cloves of garlic, chopped
  • 1 TB fresh ginger, diced
  • ½ red bell pepper, diced
  • 2 TB coconut oil
  • 1.5 TB red curry paste
  • 1.5 TB green curry paste
  • 4 cups of vegetable broth
  • 3 cups of coconut milk
  • 1 TB dried thai basil (optional)
  • 2 kefir lime leaves, dried (optional)
  • 1 stick of lemongrass (optional)
  • tops of spring onions
  • fresh cilantro
  • fresh basil
  1. Add the coconut oil to a large pan preheated on medium low heat.
  2. Once melted add the whites of the spring onions and peppers.
  3. Saute until tender and then add the garlic and ginger.
  4. Spoon in the curry paste and mix well.
  5. Deglaze the pan with the vegetable broth and bring to a boil. (If you are using the optional ingredients, add them here as well)
  6. Pour in the coconut milk and stir well.
  7. Bring to a boil again.
  8. Add the uncooked rice noodles and cook in the broth per the package directions. The longer you allow it to sit in the broth, the more liquid gets absorbed.
  9. Garnish with the tops of the spring onions, fresh cilantro, and fresh basil.
You can sub whatever noodles you like.
Any curry paste will work (all green or all red)
If you do not have spring onions, green onions will work, just use 2-3 of them.
Recipe by Breast Cancer Maven at