Green Curry Noodles

Recipe serves approximately 4-16 oz portions


  • 8 oz dried rice noodles
  • 2 cups broccoli florets
  • 2 cups butternut squash, diced
  • 1 cup shiitake mushrooms, sliced
  • 4 tbsp scallions, diced
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 tsp ground ginger
  • 2-4 tsp green curry paste (adjust to taste)
  • 1 cup coconut milk
  • 1/2 cup water
  • 2 tsp Thai basil paste
  • 1 tsp lemon juice
  • 2 tsp cilantro, chopped (optional)


Green Curry Sauce:

  • Heat olive oil in a saucepan over medium heat.
  • Add minced garlic, ground ginger, and green curry paste. Cook for 2-3 minutes, stirring to prevent burning.
  • Pour in half of the coconut milk and cook for 5-8 minutes, stirring.
  • Add the remaining coconut milk, water, Thai basil paste, lemon juice, and cilantro. Stir well.
  • Bring the mixture to a boil and simmer for an additional 10 minutes, occasionally stirring.

Noodles & Vegetables:

  • Cook the rice noodles according to package instructions. Drain and set aside.
  • In the last 30 seconds of cooking, add broccoli to blanch.
  • Sauté butternut squash and shiitake mushrooms until tender.
  • Combine cooked noodles, blanched broccoli, sautéed vegetables.


  • Pour Green Curry Sauce over noodles and vegetables. Adjust spiciness to your liking.
  • Garnish with scallions.
  • Serve hot and enjoy your Green Curry Noodles!