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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 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Keyword: curry, noodles, Thai, vegetables
Servings: 6


  • Large pot
  • colander


  • 1/2 lb vermicelli
  • 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
  • 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.