Transport Your Taste Buds to Thailand with Noodles & Company’s Bangkok Curry

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Hold on to your chopsticks, folks! Get ready to indulge in a flavor-packed adventure with Noodles & Company’s Bangkok Curry. This dish’s sliced carrots, broccoli florets, mushrooms, red bell peppers, and onions make it a veggie lover’s dream.

The dish is served over rice noodles, cooked to perfection with two tablespoons of sesame oil and a splash of soy sauce. Plus, with a generous helping of coconut milk and sesame seeds, every bite is bursting with creamy goodness.

This fantastic dish is perfect for fueling up before a workout or satisfying a hearty appetite.

History of the Noodles & Company’s Bangkok Curry?

Every bowl of this tasty treat is like a delicious trip down memory lane. This Thai-inspired dish is steeped in a rich history that spans the 14th century.

With its roots in the royal courts of Siam and influences from Indian traders, Buddhist monks, and Portuguese merchants, this curry is the epitome of cultural diversity. The blend of aromatic herbs, tamarind, fish sauce, peppercorns, and spicy chilies is a testament to the ancient culinary techniques that continue to inspire this dish.

Every mouthful of the Bangkok Curry celebrates tradition and innovation, showcasing how Noodles & Company continues to redefine fast-casual dining by bringing bold flavors and fresh ingredients to your table.

What can you serve with Noodles & Company Bangkok Curry?

The possibilities are endless, but one thing’s for sure, every bite will have you craving more!

Start with a boiled egg or a Thai omelet alongside classic cooked rice for a creamy or crispy twist. For bold flavors, try fried fish or chicken on the side, and balance it with a side of cucumber dressed in sweet vinegar and hot chili pepper with roasted peanuts. End the meal with a sweet, sticky rice dessert cooked in coconut milk with ripe mango.

Ingredients

• Rice noodles–these will serve as the base for the dish and soak up all the delicious flavors. These may seem a tad labor intensive at first, but they are worth it.
• Sesame oil–this oil makes for a more authentic flavor than regular veggie oil
• Broccoli florets–these add color and crunch
• Carrots–for a pop of color and sweetness
• Mushrooms–regular button mushrooms work fine and add that slight earthy layer of flavor
• Coconut milk–adds creaminess to the curry sauce
• Red curry paste–gives the dish its signature spice level and Thai-inspired flavor profile
• Red bell peppers–adds a sweet crunch that contrasts with the heat of the curry paste
• Onion–think inexpensive yellow onions that add a note to balance out the sweetness of other ingredients, or red onion for that additional pop of color
• Ginger–for an aromatic zing in each bite
• Sweet chili sauce–adds a touch of sweetness and tanginess to balance out the spiciness of the curry paste
• Sesame seeds–for some crunch and nuttiness
• Soy sauce–used sparingly as a salty seasoning agent.

Preparation Instructions

First, soak the rice noodles in lukewarm water for 2 minutes. Then, drain the noodles and place them in ice water for another 2 minutes.

Drain the noodles again and toss them in 1 tablespoon of sesame oil before setting them aside.

Prepare all of your vegetables: chopping, slicing, and dicing the onion, carrots, broccoli, bell pepper, and mushrooms.

In a skillet over high heat, saute the sliced broccoli florets, carrots, mushrooms, red bell peppers, and onions in the remaining sesame oil until they become tender.

Next, reduce the heat to medium and add the coconut milk, stirring continuously.

Finally, add the red curry paste, ginger, sweet chili sauce, soy sauce, and noodles.

Toss everything together until the noodles and veggies are coated in the creamy sauce. Finish the dish by sprinkling sesame seeds on top.

And there you have it—a delicious and easy-to-prepare meal perfect for any occasion.

How Could You Switch This Up a Bit?

Want to add some excitement to your Noodles & Company’s Bangkok Curry recipe? Try using different curry paste colors for a unique flavor experience. Each color offers distinct flavors and spice levels.

Try green or yellow curry paste for a milder and sweeter taste or a bright and inviting flavor with turmeric, cumin, and galangal. Play with different spices and herbs to create a unique and vibrant taste that explores the diversity of Thai cuisine.

FAQs

How can I store leftover Thai curry for later?

Transfer curry to an air tight container, and place in the fridge for up to four days.

Can I freeze leftover Thai curry?

Yes, absolutely! Put the curry into freezer bags and divide it into portions you will most likely eat at a time. For best results, try dividing it into two servings per bag.

How do I reheat my copycat Noodles & Company’s Bangkok Curry?

Either microwave it on 50% power for 2 minutes at a time, removing it to stir in between, or heat in a skillet on your stove at a low temperature to slowly bring it to the desired temperature.

Other Noodle Recipes You May Like

• The Best Cold Tuna and Pasta Salad
• The Best Chili Shrimp Pasta Your Budget Can Enjoy
• Pasta with Peas and Pancetta
• Everything But the Kitchen Sink Pasta
• Red Lentil Bolognese Recipe for Pasta
• Mouthwatering Ceasar Chicken Pasta Casserole Recipe
• Easy Peasy Instant Pot Mexican Pasta

Print Off Our Recipe Here

Ingredients:
1 lb rice noodles
2 tablespoons sesame oil, divided
1 cup broccoli florets, sliced
1 cup carrots, sliced
1 cup mushrooms, sliced
1 can coconut milk
1 tablespoon red curry paste
½ cup red bell peppers, sliced
½ cup onion, sliced
1 tablespoon ginger
½ cup sweet chili sauce
1 teaspoon sesame seeds
1 tablespoon soy sauce
Preparation Instructions:
Place the noodles in lukewarm water for about 2 minutes, drain, then place in ice water
for 2 minutes, drain, toss in 1 tablespoon of the sesame oil and set aside
In a skillet over high heat saute the vegetables in remaining sesame oil until tender
Reduce heat to medium, add coconut milk and stir
Lastly add in curry paste, ginger, chili sauce, soy sauce and noodles
Toss to coat, sprinkle on sesame seeds, serve, and enjoy!