Thai Green Curry Noodles
This Thai green curry noodle stir fry was born out of one of those “what can I make with this random half-used jar in the fridge?” moments and honestly… it turned out way better than expected. I always seem to have leftover Thai curry paste sitting at the back of the fridge after making a curry, and this time I really wasn’t in the mood for a second Thai green curry.
So instead, I mixed the Thai green curry paste hot water and turned it into the easiest noodle stir fry sauce ever.
This is now one of my favourite instant noodle recipes because it completely transforms a cheap packet of noodles into a proper meal. It’s ideal for those lazy weeknights where you want something comforting and satisfying but cannot deal with cooking anything complicated. Honestly, instant noodles never looked so good.
The best thing about this vegetable noodle stir fry is how flexible it is. It’s basically a fridge-clear-out dinner, so grab whatever vegetables are hanging around and throw them in.
For protein, I used shop-bought vegan chicken pieces but this recipe is super versatile and works with pretty much anything. Crispy tofu, tempeh, edamame or your favourite vegan meat alternatives are all delicious in this easy vegan noodle stir fry. You could even keep it simple and just load it up with veggies.
If you’re looking for quick vegan dinner ideas or new ways to use leftover curry paste, this one is genuinely such a good recipe to have on repeat. It’s quick, easy and cheap to make- what more do you need?!
Some more great noodle recipes
Ingredients you'll need-
- Vegan chicken- I don’t often eat processed meat substitutes but I think a good quality vegan chicken goes perfectly in this dish. Of course you can substitute for tofu or tempeh if you prefer to keep it unprocessed.
- Noodles- I used the cheap supermarket instant noodles for this recipe. I didn’t use the packet seasoning but it would work with the packet seasoning too. Feel free to use any noodles you fancy.
- Thai green curry paste- I made this recipe due to always having some Thai curry paste leftover after making a curry. I used blue dragon Thai green curry paste which is safe for vegans but be sure to check the ingredients of what you’re using as often the pastes have fish in them. Thai red curry paste would also work. You could also make your own curry paste if you’re feeling fancy!
- Vegetable oil- Stir fries often call for a lot of oil but I don’t like to use too much in home cooking. However feel free to use more if you don’t mind- this will crisp up and moisten the stir fry more making it more takeaway style.
- Vegetables- This recipe is great for fridge raid dinners as you can use any veg you like. I used red pepper for the colour contrast with the green making the dish look more vibrant. When switching up the veg bear in mind how long things take to cook when choosing what order to pop your vegetables into the frying pan.
Toppings that make these Thai noodles even better
In this recipe I use shop bought vegan chicken and veggies in the noodles but you can use marinated tofu or crispy fried tempeh if you prefer a more wholefoods option. I recommend the following vegetables- peppers, broccoli, mushrooms, carrots, baby corn, cabbage, pak choy or snap peas. The more color and crunch the better.
Top your noodles with some chilli oil if you like a little spice!
Vegan Thai green curry noodles
Ingredients
- 100 g Vegan chicken
- 90 g Noodles dry weight
- 2 tbsp Thai green curry paste
- 1 tbsp Vegetable oil
- 1/2 Red bell pepper
- 1/2 Onion
- 60 g Tenderstem broccoli
- 40 g Mange tout
Instructions
- Slice the onion, pepper, mange tout and broccoli into thin strips.
- Cook the noodles to packet instructions. Drain and add to a big bowl of cold water to ensure they don’t stick together.
- Add the oil to a pan and add the vegan chicken. Stir fry until brown on all sides and cooked through. Take this out and set aside.
- To the same pan add the onion. Stir fry for 1 minute.
- Next add the rest of the vegetables and stir fry until nearly done.
- Add the cooked vegan chicken.
- Drain the cooked noodles and add into the mix.
- Now add two tablespoons of the Thai curry paste to a jug with around five tablespoons of hot water depending how thick you want the sauce and mix well until there are no lumps.
- Add the sauce into the stir fry and mix well until combined.
- Serve up with a wedge of lime to squeeze over and enjoy!
Notes
Quick 15 minute vegan dinner ideas
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