Easy Thai Green Curry Noodles

Easy Thai Green Curry Noodles that take just 20 minutes to make (including cooking the pasta!) and have the best coconut, ginger and garlic flavor with hidden veggies!

Easy Thai Green Curry Noodles that take just 20 minutes to make (including cooking the pasta!) and have the best coconut, ginger and garlic flavor with hidden veggies!

Easy Thai Green Curry Noodles was a recipe I came up with from no recipe at all. I was playing with some new spices given to me by Mountain Rose Herbs who generously sponsored this post. About a month ago I met them while in Salt Lake City at a conference I was speaking at. They reached out to me and were so incredibly sweet they let me go on a mini shopping spree for anything I wanted.

I was like a kid in a candy store. They have the most amazing selection of herbs, salts, and seasoning mixes. I got POUNDS of spices, yup… pounds. When I sent over the final order I think I actually said I had forgotten what shopping without abandon for myself was like since having kids. It felt amazing!

We LOVE this Easy Thai Green Curry Noodles, they take just 20 minutes!

THEN, the box arrived and I actually did a happy dance.

So for the last month we’ve been using spices on everything, testing them out on different proteins, adding them to sauces and more.

These Easy Thai Green Curry Noodles actually use two of their products, Thai Curry Blend (yes I got a pound of this!) and Spinach Powder

Edited: You guys must LOVE this Spinach Powder, it is currently sold out. Since Mountain Rose Herbs quality tests everything before packaging it I wanted to link you guys to Spinach Flakes as an alternative. They are the exact same product in flake form. To convert to powder you can use a spice grinder or small food processor too!

Mountain Rose Herbs

In case you’re wondering why Spinach Powder? Like why even order it? IT IS AMAZING. I add it to my kids smoothies, I add it to fresh pasta (recipe coming soon, it was amazing) and more.

Any single place I have a liquid I am cooking with I’ve been adding some in. Even marinara sauce I used when making the kids mini pizzas? I added spinach powder to it. They never even noticed. The recipe may be for Easy Thai Green Curry Noodles, but Spinach Powder is my new secret weapon. 

Easy Thai Green Curry Noodles that take just 20 minutes to make (including cooking the pasta!) and have the best coconut, ginger and garlic flavor with hidden veggies!

So to this recipe, it was so easy I just winged it. Some fresh ginger, a bit of oil, Kosher salt, the Thai Curry Blend and Spinach Powder in a pan and I just let it get fragrant. Add in a can of lite coconut milk and whisk together well then add in the pasta and the veggie noodles and top with a ton of cilantro (if you like cilantro – if not add fresh basil).

Everyone in the family ate the pasta, including toddlers! It was creamy, fragrant but not spicy. The flavors were fresh and floral, but the curry was mild. My youngest asked for “green noodles” for breakfast the next morning.

Easy Thai Green Curry Noodles are amazing and quick to make!

If you’re going to keep the pasta for later I suggest possibly adding some vegetable stock or chicken stock as the sauce will get soaked up by the noodles (especially the zucchini noodles).

When I tell you this recipe took 20 minutes I genuinely mean including the pasta cooking while I minced the ginger and spiralized the carrot and zucchini while people were demanding dinner after a long afternoon out. Plus at just 249 calories per serving you’ll be thrilled with yourself for eating so healthy. Then enjoy a second scoop of ice cream to celebrate. 😉

Looking for more Thai recipes?

In just 20 minutes this bowl of Easy Thai Green Curry will be calling your name.

Ways you can make this Easy Thai Green Curry Noodles your own?

  • You can certainly add your favorite protein to the pasta, including chicken, shrimp, ground pork or chicken.
  • If you want to add a vegetarian protein you can press water out of extra firm tofu, mince, then cook until crisp in some canola oil before adding it to the pasta.
  • More veggies! We julienne bell peppers of all colors and love adding very thinly sliced red onion too.
  • Want a bit of a crunch, we sometimes top the pasta with chopped cashews.
  • If you don’t like cilantro you can and absolutely should add an equal amount of fresh basil!

Easy Thai Green Curry Noodles that take just 20 minutes to make (including cooking the pasta!) and have the best coconut, ginger and garlic flavor with hidden veggies!

Tools Used in the making of this Easy Thai Green Curry Noodles:
Thai Curry Blend: The spice blend is awesome with garlic, onion, red pepper, citrus, and more. Plus they’re fresh, hand blended and organic. <— And the price is awesome. Plus since they hand blended and fresh they’re much more aromatic than your normal spices.
Spinach Powder: I LOVE this spinach powder, I use it in almost everything now and none of my kids have even noticed. Also organic.
Spiralizer: Spiralized veggies mixed in with pasta has become a tradition in our house because it adds bulk to servings with no added fat or carbs. We add zucchini every time no matter what the sauce is, and when it is an Asian recipe I usually add in the carrot too.
Lite Coconut Milk: 60% lower in fat and calories than regular coconut milk and you won’t even miss the added fat at all. Pinky promise.

Pin this recipe now to remember it later

Pin Recipe

Easy Thai Green Curry Noodles

Easy Thai Green Curry Noodles that take just 20 minutes to make (including cooking the pasta!) and have the best coconut, ginger and garlic flavor with hidden veggies!
Yield 8 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Thai
Author Sabrina Snyder

Ingredients
 

  • 1 tablespoon Thai Curry Blend
  • 1 tablespoon Spinach Powder
  • 1 tablespoon fresh ginger minced
  • 1/2 teaspoon kosher salt
  • 1 tablespoon canola oil
  • 1 can lite coconut milk
  • 1 pound spaghetti
  • 1 zucchini
  • 1 large carrot
  • 1/4 cup cilantro diced

Instructions

  • Cook the spaghetti 1 minute shy of what is on the box, then drain.
  • While the spaghetti is cooking spiralized one carrot that you've peeled and one zucchini (ends trimmed).
  • In a large skillet on medium high heat add the canola oil, ginger, Thai Curry Blend, Spinach Powder and Kosher salt.
  • Stir the spices and cook until fragrant, about 30 seconds.
  • Add in the coconut milk and stir together.
  • Add in the spiralized zucchini and carrot and cook for 2 minutes.
  • Turn off the heat and add in the spaghetti and toss it all together.
  • Add in the cilantro, toss and serve immediately.

Nutrition

Calories: 276kcal | Carbohydrates: 46g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Sodium: 196mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1650IU | Vitamin C: 5.1mg | Calcium: 21mg | Iron: 0.9mg
Keyword: Easy Thai Green Curry Noodles
We LOVE this Easy Thai Green Curry Noodles, they take just 20 minutes!
We LOVE this Easy Thai Green Curry Noodles, they take just 20 minutes!
We LOVE this Easy Thai Green Curry Noodles, they take just 20 minutes!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This recipe I must try! I need to change things up at my house! This is a great way to start!

  2. This looks so good! I love green Thai curry and could just slurp up these noodles insanely fast 🙂

  3. I love how quick and easy this recipe is to make. I also love how you hid veggies!

  4. The flavors in this dish sound absolutely amazing! 🙂 Going to have to add this one to the weekly meal plan soon.