Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you’ll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish. Featured in: The Secret To Better Thai Dishes May Already Be In Your Fridge.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (499g) | ||
Recipe Makes: 1 | ||
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Calories: 514 | ||
Calories from Fat: 496 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.1g | 74 % | |
Saturated Fat 47.1g | 236 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3258.3mg | 112 % | |
Potassium 542.4mg | 14 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 4.8g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 514
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