Green Curry Pad Thai Noodles Recipe – Peanut & Sesame Delight

Last Updated on 4 months by Neha Deshmukh

Green Curry Pad Thai Noodles Recipe – Peanut & Sesame Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavourful, satisfying meal that doesn’t take forever to make. Well, look no further! This Green Curry Pad Thai Noodles recipe is a total game-changer. I first stumbled upon a version of this when travelling through Goa, and I’ve been tweaking it ever since to get it just right. It’s a beautiful fusion of Thai-inspired Pad Thai and the aromatic warmth of Indian green curry – trust me, your tastebuds will thank you!

Why You’ll Love This Recipe

This isn’t your average noodle dish. It’s quick, easy, and packed with flavour. The creamy coconut milk balances the spice of the green curry paste, while the peanuts and sesame seeds add a delightful crunch. Plus, it’s a fantastic way to get your veggie fix! It’s perfect for a weeknight dinner, a casual lunch, or even a potluck.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tbsp peanut oil
• 250g pad thai rice noodles
• 1 medium red onion, sliced
• 1 tbsp garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 4 button mushrooms, sliced
• ½ cup green peas
• ½ cup cabbage, thinly sliced
• 1 cup coconut milk
• Salt and pepper to taste
• 1 tsp chili flakes (optional)
• 3 tbsp green curry paste
• 2 carrots, julienned
• 1 tbsp tamari or soya sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• Cilantro, for garnish
• Roasted peanuts, for garnish
• Sesame seeds, for garnish
• Chili, sliced, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Pad Thai Rice Noodles: These are key! They have a slightly chewy texture that’s perfect for soaking up all the delicious sauce. You can find them at most Asian grocery stores, or even online.
• Green Curry Paste: This is where you can really customize things. Different brands and regions have varying levels of heat and flavour. I love using a South Indian style paste for a slightly fruitier flavour.
• Coconut Milk: Full-fat coconut milk will give you the richest, creamiest sauce. But if you’re watching your calories, light coconut milk works too – just know the sauce won’t be quite as decadent.
• Tamari/Soya Sauce: I prefer tamari as it’s gluten-free, but soya sauce works just as well. If you’re gluten-free, just double-check the label!
• Peanut Oil: Peanut oil has a lovely aroma and flavour that really complements the other ingredients. If you have a peanut allergy, you can substitute with vegetable or canola oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your 250g of pad thai rice noodles in hot water for about 10 minutes. They should become pliable but still have a bit of bite. Once softened, drain them well and set aside.
2. Heat 2 tbsp of peanut oil in a medium skillet over medium heat. Add your sliced red onion and sauté until it’s almost translucent – about 3-4 minutes.
3. Now, stir in 1 tbsp of finely chopped garlic and 1 tbsp of finely chopped ginger. Sauté for another minute until you can really smell that lovely fragrance.
4. Add your sliced mushrooms, julienned carrots, and thinly sliced cabbage to the skillet. Sauté for 4-5 minutes, until the vegetables start to soften.
5. Time for the flavour bomb! Mix in 3 tbsp of green curry paste and ½ cup of green peas. Cook for 3 minutes, stirring constantly, to let the flavours meld together beautifully.
6. Season with salt and pepper to taste, then sauté for another minute.
7. Pour in 1 tbsp of rice vinegar and 1 tbsp of tamari (or soya sauce), stirring to combine. Cook for 1 more minute.
8. Now, pour in 1 cup of coconut milk and bring the mixture to a boil. If you like a thinner sauce, feel free to add a little more coconut milk.
9. Sprinkle in 1 tsp of chili flakes (if you’re feeling spicy!) and 1 tbsp of sesame seeds. Cook for 2 minutes, then remove from the heat.
10. Divide your cooked noodles among 4-5 bowls. Ladle the fragrant curry over the noodles.
11. Finally, garnish generously with roasted peanuts, sesame seeds, fresh cilantro, and sliced chili. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the noodles! They should be al dente – slightly firm to the bite.
• Taste as you go! Adjust the seasoning to your liking.
• If your sauce is too thick, add a splash of water or coconut milk.

Variations

• Vegan Adaptation: Make sure your green curry paste is vegan-friendly, as some contain fish sauce.
• Gluten-Free Adaptation: Use gluten-free tamari instead of soya sauce.
• Spice Level: Adjust the amount of chili flakes and green curry paste to control the heat. My friend, Priya, loves to add a whole chopped chili for an extra kick!
• Quick Weeknight Version: Use pre-cut vegetables to save time.

Serving Suggestions

This Green Curry Pad Thai is fantastic on its own, but it also pairs well with a side of crispy spring rolls or a fresh mango salad. A sprinkle of lime juice adds a lovely brightness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The noodles may absorb some of the sauce upon standing, so you might need to add a splash of water or coconut milk when reheating.

FAQs

Can I make this ahead of time?

You can prep the vegetables and sauce ahead of time, but I recommend cooking the noodles just before serving to prevent them from getting mushy.

What kind of rice noodles are best for Pad Thai?

Pad Thai rice noodles are the best choice! They’re flat and slightly chewy, which gives the dish the right texture.

Can I use a different type of curry paste?

Absolutely! Red or yellow curry paste would also work, but they’ll give the dish a different flavour profile.

How do I adjust the sweetness of the sauce?

Add a teaspoon of brown sugar or maple syrup to balance the flavours.

What are good protein additions to this dish?

Grilled chicken, shrimp, or tofu would all be delicious additions!