This Veggies and Noodles with Thai Coconut Curry Sauce recipe contains linguine, lite coconut milk, vegetable oil, frozen stir fry vegetables, orange and more.
Servings:8 | Calories:399 | Total Fat:17g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 10g
50 %
Total Carb 58g
19 %
Fiber 10g
40 %
Sugars 2g
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Cholesterol 0mg
0 %
Sodium 234mg
10 %
Protein 8g
16 %
Calories:
50% Linguine
23% Lite coconut milk
13% Others combined
11% Vegetable oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
Veggies and Noodles with Thai Coconut Curry Sauce {aka Kate’s Noodles & Company Bangkok Curry Semi-Knockoff} Inspired by The Colorado Connection 1 lb. linguine or rice noodles (if using rice noodles, soak in hot water for about 1/2 hour and then drain and rinse) 1 12 oz. package of frozen stir fry vegetables or 6 oz. frozen broccoli and 6 oz. frozen julienned carrots 1/2 c. green onions 1 medium red, orange, or yellow pepper, thinly sliced 1 c. sliced mushrooms (about 6-8 small mushrooms) 1 Tbsp. fresh, minced ginger 1 Tbsp. fresh, minced garlic 1 Tbsp. curry paste Juice of 1 lime, plus more limes for garnish 2-3 Tbsp. vegetable oil 1 13.5 ounce can of lite coconut milk 2 Tbsp. soy sauce 4 Tbsp. sweet chili sauce (available at Asian markets)
Directions : View recipe directions on ourbestbites.com
