Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.


Recipe Summary

20 mins
30 mins
10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.

  • Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.

  • Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.

  • Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.

  • Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

Cook's Notes:

You may use any assortment of protein and vegetables. I suggest mushrooms, bell peppers, carrots, and broccoli.
The noodles I use are found in the refrigerated section of a local Asian market.

The more curry paste used, the hotter it will be. Feel free to adjust as needed.

Nutrition Facts

595 calories; protein 22.5g; carbohydrates 45.4g; fat 37.5g; cholesterol 36.1mg; sodium 1079.1mg. Full Nutrition