Ready in just 15 minutes, these Thai Red Curry Noodles are the perfect simple dinner recipe. They’re naturally vegan, gluten free and pair perfectly with steamed veggies and your choice of protein!
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You guys all know how much I love noodles, but it makes me so happy how much you love them too!
My sesame and peanut noodles have been such a hit, so I thought it was time for something a little different!
These red curry noodles are a vegan recipe that take all of 15 minutes to prepare, but are BIG on flavor. They require just a few pantry staple ingredients and are perfect on their own or with some veggies and protein tossed in.
How to make this recipe
Bring a large pot of salted water to a boil and cook noodles according to package instructions.
In a small pot or skillet, add the minced garlic, grated ginger and olive oil. Saute until the garlic looks slightly golden brown.
Add the coconut milk and all remaining ingredients to the pot with the garlic and saute until smooth. I suggest using full fat coconut milk for the best flavor, but if you only have light coconut milk, that will work too! You just don’t want to use coconut milk from a carton because it won’t be creamy liked canned.
Bring to a boil, whisk in the corn starch, then reduce heat to low and let simmer for 2-3 minutes.
Once the noodles are done cooking, combine the sauce with the noodles and let simmer over low heat to let it thicken further. It will seem saucy at first, but the noodles do absorb the sauce as it sits. If you don’t like it too saucy, start with just 1/2 of the sauce with the noodles at first.
Garnish with cilantro, scallions and red pepper flakes and enjoy!
I love noodles so much so I often like to keep the dish itself really simple and keep the focus on the noodles, but there are so many ways to spruce this recipe up!
Add your favorite veggies: You can steam some veggies on the side or add them in with the sauce to give them lots of flavor. Broccoli, bell peppers, or tough greens like kale would all be delicious with these curry noodles.
Toss in some protein: Tofu or chicken would probably be best, but even salmon is good with curry flavors! You can saute the tofu in a bit of oil, then add it in with the noodles, or grill some chicken and serve it on the side. Anything goes!
- Once prepared, these noodles will keep in the fridge for about 5 days. Let them cool, then transfer to an air tight container for best results.
- As written, these curry noodles aren’t particularly spicy, but you can add in 1 teaspoon of red pepper flakes to the sauce or a pinch of cayenne pepper to take it up a notch.
- I used brown rice noodles to keep this recipe gluten free, but you can use any kind of noodle you have on hand! Even just regular pasta works!
- If you prefer the noodles really saucy, almost like soupy/real curry, I’d suggest using 12 ounces of noodles instead of 16.
Try these next!
Thai Red Curry Noodles
- 16 ounces brown rice noodles
- 1 can full fat coconut milk
- 3-4 tbsp Thai red curry paste (I used 4)
- 3 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 4 cloves garlic
- 1 tbsp fresh grated ginger
- 1 tbsp olive oil
- 2 tsp maple syrup or honey
- Juice from 1/2 lime
- 1 tsp cornstarch (tapioca or arrowroot work too)
- Salt and pepper to taste
- Bring a large pot of salted water to a boil and cook noodles according to package instructions.
- In a small pot or skillet, add the minced garlic, grated ginger and olive oil. Saute until the garlic looks slightly golden brown.
- Add the coconut milk and all remaining ingredients to the pot (aside from the cornstarch) with the garlic and whisk until smooth.
- Bring to a boil, whisk in the corn starch, then reduce heat to low and let simmer for 2-3 minutes.
- Once the noodles are done cooking, combine the sauce with the noodles and let simmer over low heat to let it thicken further. It will seem saucy at first, but the noodles will absorb a lot of the sauce as it sits. If you don't like it too saucy, start with just 1/2 of the sauce with the noodles at first and add more as desired.
- Garnish with cilantro, scallions and red pepper flakes.