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Thai Coconut Noodles
These delicious Thai Coconut Noodles are loaded with flavor and come together in about 30 minutes! They’re creamy, naturally vegan, and gluten-free!
Course
Main Course, pasta, Soup
Cuisine
American, Thai
Keyword
coconut, noodles, vegan
Prep Time
15
minutes
minutes
Cook Time
16
minutes
minutes
Total Time
31
minutes
minutes
Servings
4
servings
Calories
517
kcal
Author
Debi
Ingredients
1
package
uncooked rice noodles
6.75 to 8 ounces
½
cup
roughly chopped fresh cilantro
1
Thai chile
halved and seeded, optional
1
garlic clove
peeled
2
shallots
peeled
1
tablespoon
dark sesame oil
1
cup
low-sodium vegetable broth
2
tablespoons
brown sugar
3 ½
tablespoons
low-sodium soy sauce
¼
teaspoon
salt
14
ounce
coconut milk
1 ½
cups
thinly sliced green onions
1
cup
frozen green peas
thawed
Instructions
Combine cilantro, Thai chile, garlic clove, and shallots in a food processor; process until very finely chopped.
In a separate bowl, mix broth, sugar, soy sauce, salt, and coconut milk.
Heat a Dutch oven or large saucepan over medium-high heat; add the sesame oil to pan, and swirl to coat. Add cilantro mixture to pan; sauté 5 minutes.
Mix coconut milk mixture into the cooked shallots.
Add green onions to pan; cook 3 minutes, stirring occasionally. Stir in peas, and cook 3 minutes.
Cook noodles in boiling water according to package directions; drain. Rinse under cold water; drain. Stir in cooked noodles into soup.
Spoon coconut noodles into large serving bowls. Garnish with additional cilantro if desired.
Nutrition
Calories:
517
kcal
|
Carbohydrates:
68
g
|
Protein:
8
g
|
Fat:
25
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Sodium:
975
mg
|
Potassium:
518
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
921
IU
|
Vitamin C:
26
mg
|
Calcium:
79
mg
|
Iron:
5
mg