Golden Thai Curry Noodles are loaded with vegetables and protein and have become one of our go-to dishes at our favorite Thai restaurant. With a few simple tweaks, this stir-fry dish can easily be made gluten-free, vegan, vegetarian, Paleo and low-carb!
Add seasoning mix, 1 ½ cans of coconut milk, soy sauce, and vinegar to the skillet. Stir to combine.
Serve with basil, green onions, and limes. Enjoy! See this recipe in Healthy Meal Plan #3.
*For Paleo/low-carb, use zucchini noodles instead of rice noodles.
**For vegan/vegetarian, substitute tofu for the chicken and leave out eggs.
***This amount may vary depending on your desired spice level.
^Lite coconut milk was used to determine nutrition values.