Thai Red Curry Noodles
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!
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 (I love chicken or tofu!) tossed in.
This recipe is perfect for those nights when you just don’t feel like cooking, but still want something comforting and delicious. Try my vegan ramen noodles, chicken curry meatballs or spicy ramen noodles next!
Why you’ll love this recipe
- Ready in 15 minutes
- Packed with flavor
- Perfect with your favorite protein
- Naturally vegan
- Gluten free
How to make red curry noodles
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! Try my gluten free ramen noodles next!
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Make it a meal!
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 also delicious 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!
Do they keep?
Once prepared, these curry noodles will keep in the fridge for about 5 days. Let them cool, then transfer to an air tight container for best results.
I do not recommend freezing these as the noodles will completely fall apart once defrosted. The flavor will still be great, but rice noodles unfortunately do not hold up well after they sit for too long.
Make it spicy!
As written, these curry noodles aren’t particularly spicy (unless the brand of curry paste you used was 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.
Red curry is usually hotter than green curry, but it really depends on the brand of curry paste you use. My suggestion- start small and add more as needed depending on your spice tolerance.
Favorite noodles
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 or spaghetti work just fine!
Other recipes you’ll love
- Garlic Sesame Noodles
- Peanut Noodles
- Vegetable Lo Mein
- Ramen Stir Fry
- Kung Pao Chicken Noodles
- Korean Gochujang Noodles
- Chicken Noodle Stir Fry
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Thai Red Curry Noodles
by: claire cary
Ingredients
- 16 ounces brown rice noodles
- 1 can full fat coconut milk
- 3-4 tablespoons Thai red curry paste
- 2 tablespoons tomato paste
- 1-2 tablespoons soy sauce or tamari
- 4 large cloves garlic
- 1 tablespoons fresh grated ginger
- 1 tablespoons olive oil
- 2 teaspoon maple syrup or honey
- Juice from 1 lime about 1-2 tbsp
- 1 teaspoon cornstarch tapioca or arrowroot work too
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, we’ll continue cooking them a bit in the sauce.
- 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 and finish cooking the noodles.
- 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.
- I usually serve it with other veggies/protein, which is why I made it with a lot of sauce, but feel free to start small if you prefer that!
- Garnish with cilantro, scallions and red pepper flakes. Serve with your favorite protein, sauteed or steamed vegetables, or enjoy as is!
Notes
Comments
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This is a staple in my house – my 4-year old loves it and it’s easy to add extra veg – a bit of tinned pineapple works nicely too. I don’t bother with the cornstarch and use 2-minute noodles (without the seasoning packet of course) – they cook in the sauce. I’ve also made the sauce with added veg and tofu puffs and served over rice for a nice change.
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Amazing! Thanks, Lorna!
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