Vegan Thai Curry Noodles (gluten free) (Edit recipe)

These Vegan Thai Curry Noodles are the perfect dinner for a busy weeknight! For this recipe you'll need rice noodles, Thai red coconut curry sauce, spinach, crispy lentils, pomegranate seeds, fresh herbs, and green onions. It comes together in under 15 minutes.

Order my cookbook: https://amzn.to/3KMQ9eB AVAILABLE NOW!

Instagram: @Kaylacappiello (90,000 followers)

Blog: Kaylacappiello.com

Sign up for my weekly meal prep email: https://kaylacappiello.substack.com/

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	175
Fat:	5 g
Carbohydrates:	29 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	34 mg
Fiber:	5 g
Sugars:	0 g
Calculated per serving.

by kaylacappiello

View original recipe

Serves: 2

Ingredients

1 Rice Noodles, package gluten free
1 Coconut, jar Thai red curry sauce dairy free, gluten free
1 cup Baby Spinach, fresh chopped
Crispy LentilsCrispy Lentils
2 Tbsp Pomegranate, seeds for topping
2 Tbsp Fresh Herbs, basil and/or mint for topping
2 Tbsp Onion, Green for topping

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the noodles according to package instructions.Set aside.
In a large pan, heat the Thai red coconut curry sauce over medium heat with the fresh spinach. Simmer for 5 minutes.
Gently fold in the cooked rice noodles.
Top with pomegranate seeds, fresh herbs, and green onions.