Rice Noodles with coconut and thai spices

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,016.3
  • Total Fat: 76.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,363.1 mg
  • Total Carbs: 84.2 g
  • Dietary Fiber: 8.0 g
  • Protein: 31.6 g

View full nutritional breakdown of Rice Noodles with coconut and thai spices calories by ingredient
Submitted by:

Number of Servings: 1


    Rice Noodles, 1 cup (remove)
    Onions, raw, 1 small (remove)
    Garlic, 1 clove (remove)
    Tofu, firm, 0.5 cup (remove)
    Shiitake Mushrooms, fresh, .5 cup, pieces or slices (remove)
    Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)
    Sunflower Oil, 1 tbsp (remove)
    Vegetable stock, .75 cup (remove)
    *Coconut Milk, 1 cup (remove)
    Cilantro,fresh for garnish
    1 Tblsp Thai green curry paste


Cook noodles and cook 6-10 minutes until tender.
Drain and transfer to a bowl of cold water while preparing the rest of the dish to keep from becoming sticky.
Meanwhile, slice onion and chop garlic, Cube the tofu and slice the mushrooms and celery.
Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook 5 minutes, stirring occasionally, until the onion slices are golden. Stir in the curry paste and cook 3 minutes more, stirring constantly. Stir in the stock, reduce the heat and simmer 5 minutes
Stir in the coconut milk, Increase the heat and bring to a boil; stir in the tofu, mushrooms, and the drained noodles. Heat through. To serve, sprinkle with the sliced celery and chopped cilantro.

Number of Servings: 1

Recipe submitted by SparkPeople user UMYERS.

TAGS:  Vegetarian Meals |

Rate This Recipe