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Yellow Curry Rice Noodles with Tomatoes

Yellow Curry Rice Noodles with Tomatoes Recipe
A Taste of Thai Yellow Curry Paste mixed with tomatoes and ginger gives Indian flavors to this vegan side dish.

4 Servings


15 minutes to assemble
20 minutes to cook
Total time: 35 minutes

  • 1/2-16 oz bag (8 oz) A Taste of Thai Rice Noodles, any width
  • 2 tablespoons peanut oil
  • 2 medium onions, chopped
  • 1-1.75 oz box A Taste of Thai Yellow Curry Paste
  • 2 tablespoons chopped fresh ginger
  • 6 cloves garlic, chopped
  • 1 teaspoon salt
  • 1-13.5 oz can A Taste of Thai Coconut Milk
  • 8 plum tomatoes, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1/2 teaspoon allspice
  • 1-10 oz box frozen peas
1. Soak Rice Noodles according to box for sauté.
2. In a large skillet, heat oil over medium-high heat.
3. Add onion, Yellow Curry Paste, ginger, garlic and salt. Stir-fry until onion is soft and curry dissolved.
4. Add Coconut Milk, tomatoes, brown sugar, lime juice and allspice. Stir and bring to a boil.
5. Add peas and drained Rice Noodles. Stir until noodles are firm yet tender and vegetables combined. Serve.

Yellow Curry Rice Noodles with Tomatoes

Nutrition Facts:*



FAT: 22g


SODIUM: 1200mg 

CARBS: 75g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Yellow Curry Rice Noodles with Tomatoes

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
    A quick and easy Thai dish which has the great taste and aromas of Thai food without a lot of preparation time.
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    Gluten-free recipe
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