One-Pot Thai Veggie Noodles

One-Pot Thai Veggie Noodles

One pot wonder.

Author: Esperance Tide
Published: October 24, 2019

One-Pot Thai Veggie Noodles



  1. Heat oil in a heavy pot over medium-high heat. Add the ginger and sauté for about 30 seconds. Add the garlic and red curry paste and stir for another minute until fragrant.
  2. Stir in the mushrooms, capsicum and carrots. Sauté for about 8 minutes, or until vegetables are tender.
  3. Add the vegetable stock, cover the pot and bring everything to a boil.
  4. Once boiled, add the coconut milk, honey and salt and pepper to taste. Bring the broth back to the boil again.
  5. Add the tofu and noodles, and cook everything uncovered for 5 minutes until the rice noodles have softened.
  6. Serve with lime wedges, coriander, chilli and the rest of the spring onion.

Tide tip: For extra heat, add half of the chilli in with the vegetables. Feel free to add more or different vegetables. We used a vegetable spiralizer for the carrots. 

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