Thai Tomatillo Green Curry Noodles
If you’re looking for a meal that’s packed with bold flavors, nutrient-rich ingredients, and of course earth-friendly, these Thai Tomatillo Green Curry Noodles are the perfect choice! With a tomatillo-based sauce, brown rice noodles, and tons of veggies, this dish is as satisfying as it is nourishing. Plus, it comes together in under 30 minutes, making it ideal for busy weeknights.
Why You’ll Love This Recipe
Nutrient-Dense: Full of fiber, plant-based protein, and essential vitamins.
Sustainable Ingredients: Uses seasonal, plant-based foods that are environmentally friendly.
Quick & Easy: A one-pan meal ready in under 30 minutes.
Nutritional Highlights
This dish is more than just delicious—it’s also packed with health benefits:
Brown Rice Noodles: A great source of complex carbohydrates and fiber, which will help you feel full for longer and keep you regular, iykyk.
Tomatillos: High in vitamin C and antioxidants, supporting immune function and skin health.
Coconut Milk: Provides healthy fats and will help you feel satisfied.
Ginger & Garlic: Known for their anti-inflammatory and immune-boosting properties.
Cashews: My favorite topping that adds plant-based protein & healthy fats.
Fresh Herbs & Lime: Loaded with antioxidants and phytonutrients!
This plant-powered bowl is naturally gluten-free, dairy-free, and vegan, making it accessible for a variety of dietary needs.
A Sustainable & Earth-Friendly Dish
Eating plant-based is one of the most effective ways to reduce your carbon footprint, and this meal does just that!
Seasonal & Local Ingredients: Tomatillos and herbs are abundant in many local markets, reducing the need for long-distance food transport.
Minimal Food Waste: You can use frozen or fresh vegetables based on what’s available, ensuring less food spoilage.
By making small changes like incorporating more plant-based meals, we can support both our health and the environment.
Quick & Easy for Busy Days
As a mom of a velcro-baby ( I don’t want it any other way tbh), I will very rarely make meals that take longer than 30 minutes. This dish is ready in under 30 minutes!
How to Make It in 5 Simple Steps:
Boil the noodles while you prep the sauce.
Blend tomatillos, jalapeño, coconut milk, and fresh herbs for the green curry sauce.
Sauté onion, garlic, and ginger until fragrant.
Add frozen veggies & simmer with the sauce until tender.
Toss in the noodles, serve, and top with cashews, sesame seeds, and a squeeze of lime.
It’s a one-pan, easy-peasy meal that makes weeknight dinners feel like you’re eating something gourmet.
Final Thoughts
These Thai Tomatillo Green Curry Noodles check all the boxes: quick, nutritious, and eco-friendly! Whether you’re a seasoned plant-based eater or just looking to incorporate more sustainable meals into your routine, this dish is a must-try.
Give it a go and let me know how you liked it! Share your version by tagging me on social media with your delicious creations.
Let me know if you try it—I’d love to hear your thoughts!
Ingredients
8 oz brown rice noodles, I love @lotusfoods Millet & Brown Rice Noodles
1 tbsp avocado or olive oil
1-inch piece ginger, minced
3 cloves garlic, minced
½ onion, diced
3 cups frozen stir-fry vegetables (broccoli, carrots, peppers, peas, etc.)
For the Sauce:
5 tomatillos, husked and quartered
1 jalapeño, seeded and chopped (adjust for spice preference)
1 can (13.5 oz) coconut milk
½ cup fresh cilantro
¼ cup fresh basil
1 stalk lemongrass, minced (or 1 tsp lemongrass paste)
½ tsp salt
Juice of 1 lime
For Toppings:
1 tbsp black sesame seeds
Extra fresh cilantro
¼ cup cashews, chopped
Lime wedges
Instructions
Boil the noodles: Cook brown rice noodles according to package instructions. Drain and set aside.
Make the sauce: Blend tomatillos, jalapeño, coconut milk, cilantro, basil, lemongrass, salt, and lime juice until smooth. Set aside.
Sauté aromatics: Heat oil in a large pan over medium heat. Add onion, garlic, and ginger, sautéing until fragrant (about 2–3 minutes).
Cook vegetables: Add frozen stir-fry vegetables to the pan and stir-fry for 3–4 minutes.
Simmer the sauce: Pour in the tomatillo green curry sauce and let everything simmer for 5–7 minutes, or until vegetables are tender.
Combine: Add cooked brown rice noodles to the pan, tossing everything together until well coated in the sauce.
Serve: Divide into bowls and top with black sesame seeds, extra cilantro, chopped cashews, and a squeeze of fresh lime.
Nutrition Facts (Per Serving)
Servings Per Recipe: 4
Calories: 332 kcal
Total Fat: 12.7 g
Saturated Fat: 4.7 g
Trans Fat: 0 g
Polyunsaturated Fat: 1.4 g
Monounsaturated Fat: 4.8 g
Cholesterol: 0 mg
Sodium: 376.7 mg
Total Carbohydrates: 47.8 g
Dietary Fiber: 7.5 g
Sugar: 9.3 g
Added Sugars: 0 g
Sugar Alcohols: 0 g
Protein: 10.7 g
Marisa Landetta, RDN
