Keeping up with the take-out theme of friday’s Make it homemade series, today I have a rich and creamy, decadent take-out-esque meal that requires minimal effort, won’t break the bank and satisfies your every Thai takeout desires.
I acquired a pack of thai rice stick noodles and a can of coconut milk from my mom (back before she and my sister went gluten-free), after they received them in a gift basket and didn’t know what to do with them. I was more than happy to take them off their hands, knowing exactly what I wanted to do with them.
I started by cooking the noodles, just long enough that they were tender but not too soft. Meanwhile, I made a quick and easy sauce with some sauteed onions and garlic, curry powder, salt and a bit of a spicy touch, blended with that decadently creamy, dairy-free coconut milk.
Sure, it’s packed with fat but with all those medium-chain fatty acids we know it’s a healthy fat. Everything in moderation, of course. And without any gluten or dairy, this meal saves those with food allergies and intolerances the worry of ordering from a take out place that may be a little less than conscious in their preparation.
Thai Coconut Curry Noodles
Ingredients:
1/2 package rice stick noodles
1 cup mixed veggies of choice, julienned or chopped small
1 tbsp coconut oil
1 small onion
1 large clove garlic
1 tsp fresh ginger, grated
2 tsp curry powder
1/4 tsp cumin
1/4 tsp coriander
1 tsp salt, more to taste
cayenne, to taste
1/2 cup coconut milk
pinch stevia or drizzle honey, as desired
2 green onions, chopped
1/4 cup fresh cilantro, roughly chopped
To prepare:
1. Cook noodles as package directions. In the last 3-4 minutes of cooking, add vegetables and blanch. Drain.
2. Meanwhile, heat oil on medium high heat. Sautee onion until translucent. Add garlic and ginger, cooking for one minute, stirring well.
3. Add spices and toast, stirring constantly. Add coconut milk, salt and cayenne to taste.
4. Transfer coconut milk/onion mix to a small blender and puree. Add pinch of stevia, more cayenne or salt to taste.
5. Pour sauce over noodle/vegetable mix and stir to combine. Divide on plates and top with green onions and cilantro.
Take out boxes are optional.
Serves 3-4
I’m actually really enjoying making more things at home instead of buying them; however it’s quite disappointing when you go to a Thai restaurant for dinner on a Saturday night, ravenous and tired and realize… you prefer your noodles. 
What is your favorite take out meal? Do you think you could tackle it at home?
xo
{ 3 comments… read them below or add one }
This looks so good! I can’t wait to try it
This was a quick and easy recipe, and really good!
So glad you liked it!
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