Easy Thai Green Curry Noodles

by Sabrina Snyder

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12 Comments

8 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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Easy Thai Green Curry Noodles take just 20 minutes to make and have the best flavor with hidden veggies. Enjoy this restaurant dish at home!

For more delicious Thai Recipes you can make at home try Thai Basil Chicken or Thai Peanut Shrimp.

Sabrina’s Easy Thai Green Curry Noodles Recipe

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. These easy Thai noodles use two of Mountain Rose Herbs products: Thai Curry Blend and Spinach Powder.

Recipe Card

Dinner, then Dessert

Easy Thai Green Curry Noodles Recipe

Easy Thai Green Curry Noodles take just 20 minutes to make and have the best flavor with hidden veggies. Enjoy this restaurant dish at home!
Yield 8 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine Thai
Author Sabrina Snyder
Green curry noodles on chopsticks
PrintRate

Ingredients
 

  • 1 tablespoon Thai Curry Blend
  • 1 tablespoon Spinach Powder
  • 1 tablespoon fresh ginger , minced
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vegetable 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, spiralize one carrot that you've peeled and one zucchini (ends trimmed).
  • In a large skillet on medium high heat add the oil, ginger, Thai Curry Blend, Spinach Powder, and 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: 277kcal | Carbohydrates: 46g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 199mg | Potassium: 247mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1767IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

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Chef’s Notes

I love to add extra veggies whenever I can. I julienne bell peppers of all colors and love adding very thinly sliced red onion too. Another way to ensure great flavor is developed in this dish is the spice blend. I use the Mountain Rose Herbs with garlic, onion, red pepper, citrus, and more. They’re fresh, hand blended and organic. They’re much more aromatic than your normal spices!

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About this Recipe

Everyone in the family ate the pasta the first time I made it, including toddlers! The end result is creamy and fragrant, but not spicy. The flavors are fresh and floral, but the curry was mild. My youngest asked for “green noodles” for breakfast the next morning. This recipe is topped off with cilantro but if you don’t love cilantro, you can use basil instead!

Ingredients

  • Spinach Powder: I LOVE spinach powder, I use it in almost everything now and none of my kids have even noticed. Again, the brand I used is Mountain Rose Herbs. If sold out, try 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!
  • 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.

Kitchen Tools & Equipment

  • 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. I add zucchini every time no matter what the sauce is, and when it is an Asian recipe I usually add in the carrot too.

How to Store

  • Serve: After cooking, the noodles sholdn’t be left out at room temperature for more than two hours.
  • Store: 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). Place any leftovers in airtight containers and refrigerate. It should keep well for up to three days. When reheating, warm it on the stove over medium heat.
  • Freeze: Ensure the dish is cooled completely before transferring it to a freezer-safe container. It can be frozen for up to two months. To reheat, allow it to thaw in the refrigerator overnight before warming it up on the stove.

Variations

  • Protein: You can certainly add your favorite protein to the pasta, including chicken, shrimp, ground pork, or chicken. 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.
  • Nuts: Want a bit of a crunch, I sometimes top the pasta with chopped cashews.
  • No Cilantro: If you don’t like cilantro you can and absolutely should add an equal amount of fresh basil!

More Delicious Thai Recipes

Long spaghetti coated in a silky green sauce and thinly sliced vegetables.

These images were used in previous versions of this post:

Green Curry Noodles
collage of Thai-inspired noodles with green curry sauce
bowl of Thai-inspired noodles with green curry sauce

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

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

    Reply

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

    Reply

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

    Reply

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

    Reply