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Noodles & Company Bangkok Curry Recipe
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Noodles & Company Bangkok Curry Recipe

Make this Straight-From-the-Restaurant Noodles & Company Bangkok Curry Recipe at home and your Curry will taste just like it came from Noodles & Co.
Prep Time35 minutes
Active Time25 minutes
Soaking Time30 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Main Course
Cuisine: Asian
Keyword: Noodles & Company

Ingredients

  • 1 pound Rice Noodles
  • 2 tablespoons Canola Oil divided
  • 1 cup Broccoli cut into florets
  • 1 cup julienne cut Carrots
  • 1 cup fresh sliced Mushrooms
  • 1 can Coconut Milk
  • 1 tablespoon Red or Green Thai Curry Paste
  • 1/2 cup julienne cut Red Peppers
  • 1/2 cup Scallions cut on the bias
  • 1 tablespoon peeled and chopped fresh Ginger
  • 1/2 cup Sweet Chile Sauce
  • 1 tablespoon Sweet Soy Sauce
  • 1 teaspoon Black Sesame Seeds to serve

Instructions

  • Place noodles in lukewarm water. Soak for 30 minutes. Drain and cool in ice water. Drain again. Let rest for a few minutes. Toss with 1 tablespoon oil. Set aside.
  • Place a pot of water over medium high heat. Bring to a boil.
  • Blanch broccoli and carrots in boiling water for 1 minute. Drain. Cool down in ice water. Drain again. Set aside.
  • Place a large sauté pan over high heat.
  • Add 1 tablespoon oil. When oil is hot and shimmering, add mushrooms. Sauté until lightly golden.
  • Add coconut milk and Thai curry paste. Stir to mix.
  • Add carrots, broccoli, peppers, scallions, ginger, sweet Chile sauce, sweet soy and noodles to pan in that order. Toss once or twice to coat all ingredients well with sauce.
  • Place on platter. Sprinkle with black sesame seeds.
  • Serve hot.

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