25 min
Avocado Green Curry Noodles
Recipe GLPR29030ae78c9c2c
Creamy avocado-based green curry sauce coats tender rice noodles and fresh vegetables in this vibrant, quick weeknight dish. Blended avocado, green curry paste, and lime juice create a luscious sauce that brings together sautéed onions, bell peppers, and zucchini noodles. Perfect for a light yet satisfying meal packed with fresh flavors.
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Ingredients
1 ripe avocado
1/4 cup green curry paste
1/3 cup vegetable broth
1 tablespoon fish sauce
1 teaspoon sugar
½ Juice of 1/2 lime
Salt and black pepper to taste
8 ounces rice noodles
1 tablespoon coconut oil
1 medium onion, thinly sliced
1 red bell pepper, sliced into strips
2 medium zucchini, spiralized into noodles
Fresh basil leaves for garnish
Sriracha sauce for serving
Crushed red pepper flakes for garnish
Lime wedges for serving
Directions
Prepare the avocado sauce by combining the ripe avocado, green curry paste, vegetable broth, fish sauce, sugar, and lime juice in a food processor. Blend until the mixture reaches a smooth, creamy consistency, pausing to scrape down the sides of the bowl as needed. Season to taste with salt and black pepper, then set aside.
Fill a large pot with water and bring to a rolling boil. Add the rice noodles and cook according to the package directions until tender. Drain thoroughly in a colander, then rinse under cold running water to cool and prevent sticking. Set the cooked noodles aside.
Heat the coconut oil in a large skillet over medium-high heat until shimmering and hot.
Add the sliced onion and bell pepper strips to the hot skillet. Sauté, stirring occasionally, for 5 to 7 minutes until the vegetables become tender and begin to caramelize at the edges.
Add the spiralized zucchini noodles to the skillet and continue sautéing for 2 to 3 minutes, stirring gently, until they are crisp-tender but still have slight firmness. Season lightly with salt to taste.
Pour the cooked rice noodles into the skillet with the vegetables and toss gently to combine all the ingredients.
Add the prepared avocado curry sauce to the noodle and vegetable mixture. Toss everything together thoroughly until the sauce coats all the noodles and vegetables evenly.
Divide the noodle mixture evenly among four serving bowls. Garnish each bowl with fresh basil leaves, a drizzle of sriracha, a sprinkle of crushed red pepper flakes, and serve with fresh lime wedges on the side.
