🍳 RecipeHunter
Thai Coconut Noodles

Thai Coconut Noodles

with wilted spinach & nutty Thai dressing

▶ Start cooking 🖼 Original card
Raw / person
534 kcal
Total
30m
Card serves
2
Chef
Klaudia Weixelbaumer

Thai flavours are hard to beat! Here we have a light bowl of rice noodles in a richly flavoured coconut curry topped with wilted spinach and a soy, peanut and lime dressing. We just can't get enough!

Serves

1 2 3 4 6 8

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

🥣 Sauces

  • 40ml Soy Sauce
  • 30ml Yellow Curry Paste

🧂 Spices & Seasoning

  • 12g Vegetable stock

🌿 Fresh Herbs

  • 10g Coriander
    rinsed & finely chopped

🥬 Fruit & Vegetables

  • 3 Spring onion
    finely sliced
  • 30g Ginger
    peeled & grated
  • 180g Carrot
    peeled & cut into 0.5cm thick rounds
  • 225g Spinach
    leaves rinsed
  • 1½ Lime

🥜 Nuts & Seeds

  • 30g Peanuts
    finely chopped

🧀 Dairy

  • 300ml Coconut Milk

🍜 Grains & Noodles

  • 3 cakes Rice Noodle cake

🏠 From your kitchen

  • Cooking oil or coconut oil
  • Salt & Pepper
  • Water
  • Sugar/xylitol

Raw ingredient energy · 3 servings

534
kcal per person
13g protein 65g carbs 28g fat
Ingredients on the card, at raw weight 534 kcal
Cooking oil for frying estimated
7ml per person — the steps say “a drizzle”		 +57 kcal
Per person, including the oil 591 kcal
Whole dish, raw ingredients 1601 kcal / 1162g
12 standard reference values

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

  1. Place your kettle on boil. Prep your ingredients as listed.

  2. Once your kettle has boiled, pop your rice noodles in a bowl and pour over the boiling water until covered. Set aside until soft (about 10 minutes). When they are ready, drain and run under cold water to stop the cooking process.

  3. In the meantime, to make your curry sauce, heat a drizzle of cooking oil in a large saucepan (that has a lid) on medium heat. Add your carrot rounds and cook until slightly softened, about 3 minutes with the lid on. Then and then add your ginger, spring onion and two thirds of your curry paste. Stir together for 1 minute before adding the coconut milk, vegetable stock and 300ml water. Bring to the boil and then turn down your heat to low and simmer for 6-9 minutes (with the lid off), stirring occasionally, until it has reduced to a light curry sauce. Taste and add further curry paste to your preference.

  4. Meanwhile, make your Asian dressing. Ensure your peanuts and coriander are finely chopped, and add them to a bowl along with the soy sauce, a sprinkle of sugar/xylitol and half of your lime juice. Mix together and taste to see if the balance of flavours is to your liking. You may want to add more lime, or another sprinkle of sugar!

  5. When the sauce has 2-3 minutes to go, add your spinach leaves. Cover the pot and allow them to wilt into the sauce. Remove the lid to check they are done to your likeness, and remove the pan from the heat.

  6. You are now ready to serve! Dish up the drained rice noodles in bowls. Pour the sauce over the noodles, and add the spinach. Drizzle over your nutty Asian dressing, squeeze over a final squeeze of lime and you are done! ENJOY!

Your rating

Sign in to rate this recipe and track how it actually went.

Sign in

UCOOK · In Your Box-era card