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Spicy Mango Curry Noodles
Our Indian twist on traditional Pad Thai.

Serves: 5
Preparation Time: 20 minutes
Cook Time: 10 minutes

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Nutritional Information
 
Spicy Mango Curry Noodles

  • 280 grams Rice noodles
  • ¾ cup (175 mL) VH® Mango Curry Sauce
  • 1 Tbsp (15 mL) VH® Lite Soya Sauce
  • 2 tsp (10 mL) hot chile sauce
  • ¼ cup (60 mL) Vegetable broth or water
  • 1 Tbsp (15 mL) Olive Oil
  • 1 cup (250 mL) Red Bell Peppers, sliced thin, about 1 medium pepper
  • ¾ cup (175 mL) Green Onions
  • 5 Tbsp (75 mL) Cashews, toasted, halved or chopped

Per Serving: 167g (Serves: 5)


Amount % Daily Value
Calories 360
Total Fat (g) 9 14%
Saturated Fat (g) 2 10%
+ Trans Fat (g) 0
Cholesterol (mg) 0 0%
Sodium (mg) 370 15%
Carbohydrates (g) 53 18%
Fibre (g) 3 12%
Sugars (g) 11
Protein (g) 5


Source: ESHA Nutrient Database

Visit www.esha.com for more information
 
 

  1. Mix the VH® Mango Curry Sauce, hot chile sauce, VH® Lite Soya Sauce, and broth or water in a small bowl. Set aside.

  2. Cook rice noodles in boiling water (see package directions) until done. Drain and reserve the noodles. Return the pan to the stove and add the olive oil and red peppers.

  3. Sauté until slightly soft, about 5 minutes. Add the sauce and cooked pasta to the pan. Stir until well combined.

  4. Garnish with green onions and cashews.


Tips:

Can't find rice noodles? Try linguini instead!

Try adding cooked chicken or shrimps for added protein.