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Khao Soi-Style Wonton Noodles
with Zucchini & Peppers
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Time40 min
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Servings2
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NutritionEst. 620 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
To make the traditional garnish of this classic Thai curry noodle soup, we’re pan-frying a few of the chewy wonton noodles until delightfully crispy. They make for a satisfyingly crunchy contrast to a trio of tender vegetables and more noodles, all finished in an aromatic coconut milk broth.
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fresh
ingredients
Title
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6 oz Fresh Wonton Noodles (Previously Frozen)
- ½ lb Sweet Potato
- 1 Zucchini
- 4 oz Sweet Peppers
- 1¾ cups Light Coconut Milk
- 1½ Tbsps Yellow Curry Paste
- 1 stalk Lemongrass
- 1 Tbsp Soy Sauce
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sugar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the broth:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potato. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core, then finely chop the core. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Combine in a bowl. In a separate bowl, combine the soy sauce, vinegar, coconut milk, and sugar.
2
Make the crispy noodles:
Using your hands, carefully separate the noodles. In a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a noodle sizzles immediately when added, add 1/4 of the noodles in an even layer (reserving the rest). Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.
3
Cook the vegetables:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced sweet potato. Season with salt and pepper. Cook stirring occasionally, 6 to 7 minutes, or until slightly softened. Add the prepared zucchini mixture. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened.
4
Finish the broth:
To the pan, add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the broth. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Cook the remaining noodles & serve your dish:
While the broth cooks, add the remaining noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. Transfer to the pan of cooked vegetables and broth; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles and broth garnished with the crispy noodles. Enjoy!
1
Prepare the ingredients & start the broth:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potato. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core, then finely chop the core. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Combine in a bowl. In a separate bowl, combine the soy sauce, vinegar, coconut milk, and sugar.
2
Make the crispy noodles:
Using your hands, carefully separate the noodles. In a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a noodle sizzles immediately when added, add 1/4 of the noodles in an even layer (reserving the rest). Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.
3
Cook the vegetables:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced sweet potato. Season with salt and pepper. Cook stirring occasionally, 6 to 7 minutes, or until slightly softened. Add the prepared zucchini mixture. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened.
4
Finish the broth:
To the pan, add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the broth. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Cook the remaining noodles & serve your dish:
While the broth cooks, add the remaining noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. Transfer to the pan of cooked vegetables and broth; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles and broth garnished with the crispy noodles. Enjoy!
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