Noodles in Thai Yellow Curry

Lately I often find myself late into Sunday evening, happily exhausted with all week-end activities and wondering how am I going to cook a full meal for the whole family with literally 30 minutes on hand. Without fail I have been resorting to various types of Noodles with veggies. These Noodles themselves are good as a full meal but you can also serve them alongside with some grilled chicken or Grilled Fish. My daughter, the one who is super-picky, prefers to eat only the noodles with butter and some chicken which is fine by me.

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If you do not eat eggs for allergies or other reasons, you can either substitute Quinoa Noodles or simple Spaghetti.

Serves 3 as a meal.


Egg Noodles 5oz

Yellow Bell Pepper ½ cut in long thin stripes

Onion ¼ to ½ of medium size, cut in long stripes or just small pieces

Shitake Mushrooms 4 Wiped with warm towel and cut in pieces

Soy Sauce 2 TBSP

Sesame Chili Oil 1 ½ tsp

Lemon Juice 1 TBSP

Thai Yellow Curry Paste 1 ½ to 2 TBSP

Salt per taste

Sugar 1 ½ tsp

Peanuts a handful

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Start preparing the Noodles on the side as you start cutting the veggies. Heat Chili Oil in a large saucepan and fry the peanuts for a couple of minutes. Remove peanuts and set aside. To the oil, add onion and Bell Pepper and saute for couple of minutes. Add Mushrooms and saute for another couple of minutes. Add the Soy sauce, Yellow Curry Paste, Salt and Sugar. Mix and let cook for another 3 to 4 minutes. Add Lemon Juice and mix. Add the prepared noodles and toss well. Serve warm.



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