Spicy Thai Noodles with Spiralized Yellow Squash

This healthy and comforting vegan Thai dish features spiralized squash, bite-size veggies, and wide brown rice noodles, making it easy to get a little bit of everything with every forkful. Thai red curry paste and fresh Thai chiles bring the heat. Chiles can vary in heat level depending on growing conditions; if you’re unsure of your spice preferences, we recommend starting with one chile then adding more if you want more of a kick.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

By Shelli McConnell,


  • 8 oz. dry wide brown rice noodles, such as pad Thai noodles
  • 2 cups low-sodium vegetable broth
  • 2 tablespoons oil-free Thai red curry paste
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 to 2 fresh Thai chiles, very thinly sliced (see tip in intro)
  • 8 oz. thin green beans, cut into bite-size pieces
  • 1 cup matchstick-cut carrots
  • 1 cup unsweetened coconut milk beverage (do not use canned)
  • 2 medium yellow squash, spiralized (4 cups)
  • 4 scallions, cut into 1-inch pieces
  • ⅓ cup chopped fresh cilantro
  • Lime wedges


  • Cook rice noodles according to package directions; drain.
  • Meanwhile, in a large saucepan combine the next five ingredients (through Thai chiles). Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add beans and carrots. Return to boiling; reduce heat. Cover and simmer 5 minutes or until vegetables are almost crisp-tender.
  • Add cooked noodles, coconut milk, squash, and scallions. Toss to combine; heat through. Sprinkle with cilantro and serve with lime wedges.

Comments (6)

(4 from 3 votes)

Recipe Rating

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helen O'Connor

I have acorn squash will that work

James B.

What's wrong with using canned coconut milk?

Lori Johansen

The fat content


Great dish. I used dried Thai chili peppers because I want able to find any fresh and it turned out great. I also threw inn some diced onion and red bell peppers because I had to use them up. Thank u for sharing. I'll absolutely be making this again.

Becki Henderson

This is one of my go-to recipes I use on a regular basis. It is a complete meal and very flavorful. I make it with whole wheat linguine rather than rice noodles since I find that rice noodles get mushy when reheating leftovers. Using frozen green beans saves a lot of prep work, and it tastes just as good too.


If you put your rice noodles in water to reheat, they taste like you just made them. I usually keep them separate from main dishes and combine together with leftovers after reheated in water.

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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