Thai Pasta Primavera

25 minutes
4-6 Servings
25 minutes
4-6 Servings
Thai up your traditional Pasta Primavera recipe with A Taste of Thai Rice Noodles, Coconut Milk, and Red Curry Paste.


  • 1-16 oz bag Wide Rice Noodles
  • 2 tablespoons oil
  • 4 cups broccoli florets
  • 1 medium red bell pepper, cut into strips
  • 1 medium yellow bell pepper, cut into strips
  • 1 medium orange bell pepper, cut into strips
  • 1-13.5 oz can Coconut Milk
  • 1 tablespoon Red Curry Paste


  1. Put large pot of salted water on to boil.
  2. In a large skillet, heat oil.
  3. Stir-fry broccoli, red, yellow and orange bell peppers for 5 minutes.
  4. Add Coconut Milk and Red Curry Paste and stir together well. Bring to a boil.
  5. Lower heat and simmer for 4 minutes, stirring often.
  6. Meanwhile, boil Rice Noodles according to box directions and drain.
  7. Add Rice Noodles to vegetable mixture and toss until well combined. Serve hot.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
We love our gluten-free Wide Rice Noodles in classic Thai dishes like Drunken Noodles and Pad See Ew. They`re great in any stir-fry dish.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.

You May Also Like