Thai Curry Noodle Bowls

When I was around seven years old, my mum made traditional Pad Thai for dinner. I had never eaten Thai food before. It was creamy, spicy, piping hot, and drizzled with smooth peanut sauce. I hated it. In fact, I cried through the whole of dinner and repeatedly told my mother I would never eat Thai food again. 

Fortunately for me, my palette has done some developing in the last 17 years. I have discovered Thai foods and flavors are scrumptious, so when I came across this recipe, I developed it into our Thai Curry Noodle Bowl to serve here from our farm kitchen. The best part? Thai flavors pair excellently with a myriad of vegetables.  You can substitute almost any of the veggies in this recipe with whatever is in season, and it will taste amazing! 

On top of being delicious, this recipe is quick and easy to whip up for a last minute dinner or lunch. Let us know what you think in the comments!

-Casey Perkins

Thai Curry Noodle Bowl

Thai Curry Noodle Bowls

A delicious and nutritious addition to the weeknight rotation, these Thai bowls are packed full of comforting coconut-y peanut-y goodness!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Keyword: curry, noodles, Thai, vegetables
Servings: 6


  • Large pot
  • colander


  • 1/2 lb vermicelli
  • 3 tbsp canola oil, divided
  • 1 can chickpeas drained and patted dry
  • 1 onion chopped
  • 2 cloves garlic peeled and minced
  • 1 inch ginger peeled and minced
  • 2 tbsp green curry paste
  • 1/4 cup peanut butter creamy or crunchy
  • 1 can (400ml) coconut milk
  • 4 cups chicken stock
  • 1/2 cup carrots cut into matchsticks
  • 1/2 cup parsnips cut into matchsticks
  • 1/2 cup cilantro chopped
  • 1 tbsp lime juice freshly squeezed
  • 1/8 t red chili garlic paste or sriracha add more to taste
  • 1/2 cup cabbage thinly sliced
  • soy sauce to taste



  • Cook vermicelli noodles according to package instructions in well-salted water until slightly underdone. Drain, and rinse with cold water to stop any further cooking.
  • Heat 2 Tbsp oil in same pot . Add chickpeas and 1 tsp salt. Sauté until golden brown. Remove chickpeas. Deglaze pot with 2 Tbsp water. Heat 1 Tbsp oil in pot and saute onions until fond develops on bottom of pan.
  • Add garlic, ginger, curry paste, and peanut butter. Cook 1 min longer. Add carrots and parsnips and toss to coat in sauce.
  • Add broth and coconut milk, making sure to scrape up any browned bits on the bottom of the pan. Bring to a simmer.
  • Add vermicelli and cook until parsnips and vermicelli are tender, 1-2 min more.
  • Add lime juice, red chili garlic sauce or sriracha, and soy sauce to taste. Top with cabbage, and cilantro. Serve!


For extra spice, add a little more chili sauce or sriracha. 
To make this an all-season recipe, try substituting radish, green beans, greens, sweet turnips or other in-season veggies for the ones listed in the recipe.


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