Low Carb Vegan Thai Coconut Noodle Bowl
I’ve really been in the mood for Thai food lately. Last time I had plans to go out for Thai, we got snowed in and I ended up just deciding to make my own Thai-inspired food. So, after the snow cleared, I popped out to the grocery store and made some pretty tasty noodles. A few iterations later, and here we are with a delicious and easy low carb vegan noodle bowl.
As you probably assumed, this isn’t super traditional. Most of the time when things get veganized and ketoified, more traditional aspects (like fish sauce and rice noodles) get tossed out the window. This recipes also ends up being a little bit of a forumula – the sauce and noodles can stay the same, but the options for adding in veggies and protein are totally up to you!
I actually ended up making this about 5 times before I settled on a recipe that I really liked. Most recipes I found online were super high in carbs and also involved a lot of ingredients that I figured I’d never use again. If a dish contains more than 2 ingredients that I have to make a special trip for, I’m probably not going to make it. So, this is a super simplified version of a coconut red curry noodle dish.
This is a little low on protein, but I’ve been adding either baked tofu or even some mock meat (on super lazy days!). I’ve also sprinkled pepitas (my faves…) on top, and that was delicious.
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Notes on Making Low Carb Vegan Thai Coconut Noodle Bowl
- This is a great dish to use up leftover roasted veggies. Pretty much anything works here! I used broccoli because it’s what I’ve most often got hanging around in my fridge. You can also use fresh or frozen veggies and just simmer them in the sauce, covered, until cooked before adding in the noodles (time will vary, depending on the type of vegetable used!).
- To make this a full meal, add some baked tofu (or, simmer it with the sauce for about minutes, covered, before adding in the noodles).
- I really like this red curry paste from Thai Kitchen. It’s gluten-free, vegan and low in sugar. Be sure to check the label of whatever curry paste you decide to use!
- You could also use shirataki noodles here instead of the zucchini. I would recommend cooking them for a full 5 minutes, to make sure they absorb a lot of the sauce and cook through.
- While I strive to provide accurate nutritional information, keep in mind that different brands can have varying macros/calories/ingredients/etc. So, you may come up with different numbers than I did.
- The nutrition for this dish is according to how the recipe is written here, so keep that in mind if you decide to replace the broccoli or add anything else in!
This delicious low carb vegan coconut curry noodle bowl is bright, flavorful and delicious! Add in some baked tofu to make it a meal.
- 1 tsp coconut oil
- 2 tbsp chopped red onion
- 1/3 cup (80ml) full-fat canned coconut milk
- 1 tsp Thai red curry paste
- 1 tsp fresh grated ginger
- dash of coconut aminos (or tamari/soy sauce)
- 1 cup (100g) zucchini noodles
- 1/2 cup (50g) cooked broccoli/cauliflower/veggie of choice
- Thai basil
- Lime juice
- Sweat the onions in the coconut oil in a small pan on medium-low heat for about 1 minute.
- Add in the coconut milk, curry paste, ginger and coconut aminos and stir until everything is combined.
- Add in the coconut noodles and broccoli (or whatever veggie you'd like) and heat, uncovered, until they reach the texture you like. I like to cook my noodles for around 3 minutes. They get tender, but not too soft.
- Garnish with Thai basil, chopped peppers, drizzle lime juice over everything, and enjoy!