Description
Creamy, spicy avocado green curry sauce coats brown rice noodles and veggies. Add protein (chicken, tofu, shrimp) or enjoy as is!
Ingredients
Units
Scale
- 1 (237 ml) avocado
- 1/4 cups (59 ml) green curry paste
- 1/4-1/3 cups (59-89 ml) vegetable broth
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 lime juice
- 4 ounces (113 g) brown rice noodles
- 1 tbsp coconut oil
- 1/2 yellow onion
- 1 green pepper
- 2 medium zucchini
- Fresh basil or basil microgreens
- Crushed red pepper flakes
Instructions
- Make the avocado sauce: Blend all sauce ingredients in a food processor until creamy, scraping down the sides as needed. Season with salt and pepper.
- Bring a large pot of water to a boil and cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.
- Heat coconut oil in a large skillet over medium-high heat (approximately 350°F/177°C).
- Add onions and peppers and saute until tender, about 5-7 minutes.
- Add zoodles and saute until crisp-tender. Season with salt to taste.
- Add noodles to the skillet with the vegetables.
- Add avocado sauce and toss to combine.
- Serve garnished with basil, sriracha, crushed red pepper flakes, and lime wedges.
Notes
- For a thicker sauce, reduce the vegetable broth to 2 tablespoons. For a thinner sauce, add more.
- Roasting the vegetables before adding them to the noodles will enhance their flavor and sweetness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the sauce may thicken slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 8
- Protein: 10