Prep Time: ~ 5 min Cook Time: ~15 min Total Time: ~ 20 min
- 1 Tablespoon Olive Oil
- 1 Can Coconut Milk
- 1/4 Cup Golden Curry Powder
- 2 Teaspoons Table Salt
- 1/3 Cup Brown Sugar
- 3 Tablespoons Hot Sauce
- 4 Cups Chopped Vegetables (Fresh or Frozen)
- 1 Can Chickpeas (2 Cups)
- Thai Rice Noodles
Step 1: Heat oil in a small pot, whisking in coconut milk, curry powder, salt, brown sugar, and hot sauce. Bring curry sauce to a boil for one minute, then let simmer on low.
Step 2: Cook vegetables on medium-high heat in a large pan. I use frozen vegetables for a quicker and more cost efficient option. Just pour a cup of water over the vegetables and let boil in the pan until cooked. This takes about 5 minutes, and you won’t need to use oil!
Step 3: Once vegetables are cooked through, drain any excess water, and pour in curry sauce. Rinse and strain chickpeas, and add to your pan. Mix contents and let simmer on low heat.
Step 4: In a fresh pot, bring 4 cups of water to a boil. Remove pot from heat and add rice noodles. Let sit for 3-4 minutes then strain.
Step 5: Combine noodles with curried vegetables, and let simmer on low heat until ready to serve.
I like to add chickpeas for protein, but white kidney beans taste great as well if you’re looking for something different!
Keep in mind that the longer you let the curry sauce cook into the vegetables, the more flavourful your dish will be. Store any leftover curry pad thai in the fridge overnight, and reheat in a pot over medium heat when ready to serve. I usually add about a 1/4 cup of vegetable stalk when reheating.