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- Makes 12 cups
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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.
- 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.