Thai Yellow Curry Noodle Bowl (with coconut milk)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.1
  • Total Fat: 10.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 227.1 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 6.8 g
  • Protein: 10.2 g

View full nutritional breakdown of Thai Yellow Curry Noodle Bowl (with coconut milk) calories by ingredient
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Number of Servings: 4


    150 grams rice vermicelli
    1 small carrot, julienned
    2 cloves garlic, crushed
    1/2 medium onion, sliced into strips
    100 grams bamboo shoots
    2/3 cups frozen or fresh peas
    1 cup bean sprouts
    1 small green or red pepper
    240 grams chickpeas, drained and rinsed
    1 tbsp sesame oil
    2-3 tbsp yellow curry paste, or to taste
    1/2 cup coconut milk


1. In a large pot, fry the onions and garlic just until translucent.
2. Add the curry paste, carrot, peas, bamboo, coconut milk, and vermicelli to the big pot, along with 1-1/2 cups water. Simmer the curry until the noodles are al dente. Just before finishing, stir in the sliced peppers and bean sprouts. (Add more water as necessary.)
3. Serve in large bowls.

Number of Servings: 4

Recipe submitted by SparkPeople user EAQUAELEGIT.

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