red curry noodles

<p>Quick and easy Thai Red Curry Noodles that take 15 minutes to make! </p>

Thai Red Curry Noodles

pack rice noodles (about 8 ounces)

tbsp Thai red curry paste

garlic clove, finely chopped

cup full-fat coconut milk (from a can)

cup-1/2 cup low-sodium vegetable broth

tbsp maple syrup (can sub honey

tbsp lime juice

Cilantro, sliced green onion, and sesame seeds to top

Place the rice noodles in a large bowl of hot water. Let sit for 5 minutes to soften just until the noodles are pliable. 

Add the curry paste to a large skillet on medium-high heat. Let cook for about 1 minute to allow the aromas to come out. Then add the garlic and let cook for another minute

Reduce the heat to medium, add the coconut milk and stir until combined.

Drain the noodles and add them to the pan. Stirring to combine with the sauce, then add the soy sauce, maple syrup and lime juice and mix until combined. 

As the noodles cook and absorb the sauce, add the vegetable broth, 2-3 tbsp at a time while stirring and continue to cook just until the noodles are soft, but still have a bit of a chewy bite to them. (About 3-4 minutes) 

Taste the noodles and adjust seasoning as needed.

Top with cilantro, chopped green onions and sesame seeds if desired. 

This recipe was DELISH! I changed a few things solely based on what I had on hand. Green curry, regular rice noodles and agave instead of the listed sweetener. It was so good! My consistency was almost like, “Alfredo” but I loved it. I added broccoli as well. I will definitely be making this again. Thank you!!

These have become a weeknight staple in my home. We added some bok choy to them to have some veggies. Seriously delicious recipe!

This recipe is so simple to do and it tastes so goooood!! 😋 Another one to put in my recipe book ❤️

Very tasty! I added onions, a bit of ginger, some chopped hot peppers, as well as some sautéed chicken. Thanks for posting this recipe. We will have it again for sure.

This war really good. I added bokchoi, carrots and smoked tofu.
Thank you for the recipe ❤️

I added fried tofu and frozen stiry fry vegetables to this and it's honestly one of the tastiest dishes I've ever made! My husband and two year old son also love it and it's now a weekly staple dish in our household!

Great and quick recipe. Adding broccoli or other veggies is a great idea too. Definitely will be making again!

I made the Thai red curry noodles for dinner for my boyfriend and I. The recipe included simple ingredients and was super simple to follow.  They were delicious and we will definitely be making more choosingchia recipes in the future.

During COVID-19 I’ve been cooking up a storm, it’s been getting exhausting. I was happy to find this recipe as it was quick, easy and absolutely delicious. I try to incorporate balanced meals in my diet with a protein, carb and vegetable. So I added ground turkey and zucchini by sautéing both and then followed the directions from the beginning of the recipe. I will definitely make it again!

Made This dinner tonight for myself and my mother and they were delectable!! We loved it so much, so quick and easy, they’ll definitely be a staple in my house now!

https://content.jwplatform.com/videos/gV8Rhpap.mp4

These Thai red curry noodles are vegan, gluten-free and come together in less than 30 minutes!

Red Curry Noodles! Lots of fresh veggies, seared tofu, slurpable noodles, and a saucy coconut red curry sauce. Stovetop to table in 30 minutes flat!

Red Curry Noodles

stir fry rice noodles

olive oil

garlic,

thumb-size piece of ginger, peeled and grated

tofu,

red curry paste

stir fry vegetables (see notes)

coconut milk

soy sauce

sugar

sriracha or chili paste

cilantro,

Noodles

Boil for 3-5 minutes (depending on thickness). Drain and set aside. 

Garlic and Ginger

Heat the olive oil over medium heat. Add the garlic and ginger. Saute until soft and fragrant.

Tofu and Vegetables

Give your tofu a quick press with paper towels to get extra water out. Add the curry paste, tofu, and the vegetables to the pan. Stir gently, and saute until the everything is almost starting to caramelize a little bit &#8211; about 10 minutes.

Sauce

Add the coconut milk, soy sauce, sugar, and chili paste. Throw in your cilantro.

Finish

Add the cooked noodles and toss to combine. YUM!

This recipe is delicious! It's the first dish I've ever made with tofu, but we've already made it twice in the past couple of weeks. The second time we marinated with tofu beforehand which brought a lot more flavor to the tofu IMO. Heats up great for lunch the next day, too. 

This is definitely going to be a staple for us going forward :)

I made this for dinner tonight and it was amazing. A keeper of a recipe for a fast, warm dish. I actually used fettucine noodles on hand with broccoli and julienned carrots.

I made this tonight with coconut aminos! It was great. I left out the sugar because I find coconut aminos much sweeter than soy sauce.

Thank You! I made this the other day and it’s pretty darned delicious. I followed Lindsay’s suggestion to let the rice noodles sit it hot water for 1/2 an hour and it worked a treat! No gloggy stick together mass of noodles! I used white rice noodles and I added about a tablespoon of peanut butter at the end for a little added oompf. Will definitely make again!!

OMG this is OMG delicious! I did just as the recipe said. I used spinach, mushrooms , broccoli, carrots,3 fresh tomatoes, but did put shrimp in it and did what the directions said and this is just  fantastic/delicious . Over the top delicious I should say !!! I did add a little more sriracha  to mine and a little splash of soy sauce extra . Love this recipe will make it again.

Made this recipe tonight and it was delicious! Used mushrooms, spinach, red capsicum and carrots. Only change to the recipe was that I pan-fried the tofu separately first for 10 minutes.

I made this tonight and threw in shredded chicken instead of tofu- it was delicious!! Just the right amount of spice and sweetness. We’ll be keeping this in rotation for sure! Everything I’ve made of yours has been amazing, thanks for all your hard work!

Made this and eating the leftovers on REPEAT! Dare I say it’s my fav of your noodle dishes to date?! Made a few tweaks to lessen the sugar + up the spice level, then served it over a bed of spinach. PERFECTION. Thank you!

Made this tonight! It was delicious. I was amazed at how much flavor there was with not too many ingredients! Thank you for the recipe, I am so full!

Made this last night with shrimp and it was so delicious and easy! Will definitely be adding it to the lineup :)

I've never tried thai red curry before, and I have been kinda iffy about the curry and coconut milk combination (though i know that's a popular thing). I made this tonight just to try something new, and it was amazing!! The flavors worked really well together and the sriracha added a nice kick. Very warm and comforting, and you can't go wrong with slurpable noodles! Glad I have most of the ingredients left over to make this again soon!

I made this for dinner tonight, and it was delicious! I didn't add protein, but I used about 6 cups of vegetables (broccoli, carrots, and purple cabbage). This will definitely become a regular part of our meal rotation!

Made this tonight with asparagus, mushrooms, shredded carrots and a some shredded cabbage.  It was, as expected, amazing!  Full of veggies, flavorful, and came together in less than 30 minutes.  Can't ask for more than that.  Thanks again guys.

I've been a big fan of your blog for a long time, thank you. While the picture is beautiful, and I had high hopes for this dish, it fell a little flat for me.
 
A few things I learned along the way: 
1) soak noodles in warm water, but test them for doneness along the way, and don't use the range/burner. Just start with warm water don't try to keep it warm - I left the noodles soaking for 30 min, but to keep them warm I had the burner on low, they fell apart. 
2) I used lite coconut milk, which was a bit too watery for this dish (my fault, the original recipe calls for regular coconut milk, but I wanted to reduce the fat content). 

The disappointing part for me though, was the lack of flavor. The heat was also just too mild for me. I ended up doctoring it with lime juice, chili paste, cilantro, and sliced fresh jalapenos which helped. 

Next time I'll use the full fat coconut milk, more curry paste, lime juice, and chili paste. 

Thanks for the inspo!

So good! Thank you for this quick method to get my Thai curry noodle fix! My onechange was that i did 1T soy sauce and 1T fish sauce. Gives it that authentic umami kick! Yum!!! I also followed another commenter and threw in 1T of peanut butter at the end. Loved it!

https://www.youtube.com/watch?v=gqDHq_7J9gA

Lots of fresh veggies, seared tofu, slurpable noodles, and a saucy coconut red curry sauce. Stovetop to table in 30 minutes flat! 

Full recipe: https://pinchofyum.com/red-curry-noodles

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Rice noodles: https://pyum.co/2t0h8uo
Red curry paste: https://pyum.co/2DPMIBw
Coconut milk: https://pyum.co/2t0lt0A

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Ready in just 15 minutes, these Thai Red Curry Noodles are the perfect simple dinner recipe. They&#039;re naturally vegan, gluten free and pair perfectly with steamed veggies and your choice of protein!

brown rice noodles

full fat coconut milk

curry

tomato paste (start with 2, add more if needed)

garlic

ginger

maple syrup

lime (about 1-2 tbsp)

cornstarch (tapioca or arrowroot work too)

Salt and pepper

cook noodles

Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, we&#039;ll continue cooking them a bit in the sauce.

saute garlic

In a small pot or skillet, add the minced garlic, grated ginger and olive oil. Saute until the garlic looks slightly golden brown.

whisk together

Add the coconut milk and all remaining ingredients to the pot (aside from the cornstarch) with the garlic and whisk until smooth.

boil

Bring to a boil, whisk in the corn starch, then reduce heat to low and let simmer for 2-3 minutes.

combine with sauce

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&#039;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 create a lot of sauce, but feel free to start small if you prefer that!

garnish and serve

Garnish with cilantro, scallions and red pepper flakes. Serve with your favorite protein, sauteed or steamed vegetables, or enjoy as is!

Thai red curry noodles are vegan, gluten-free, spicy, creamy and flavorful! This quick and easy dinner recipe is made with one pot. The coconut red curry sauce contains coconut milk, Thai red curry paste, garlic, ginger, and lime. You can serve these rice noodles with vegetables and your choice of protein, like tofu or chicken. It's a delicious 30 minute meal idea for weeknights and busy families! #redcurry #thairedcurry #currynoodles #noodles #curry #vegancurry #vegetablecurry #padthai #stirfry

oz pad thai

tbsp oil (avocado, olive, or coconut oil)

yellow onion, finely diced

tbsp grated ginger

1 can full-fat coconut milk

tbsp red curry paste

tomato paste

lime juice

sriracha sauce

cornstarch

green onion

cilantro

sesame seeds

tsp red pepper flakes

Cook the noodles according to the package instructions, but undercook them 3 minutes. The noodles will cook further with the sauce later on. After, drain and rinse the noodles with cold water. Set aside.

In a non-stick pot, warm the oil over medium-low heat. Add finely diced onion, minced garlic, and grated ginger. Cook, stirring together, for 3-4 minutes or until soft and fragrant.

Add the coconut milk, red curry paste, tomato paste, soy sauce, maple syrup, lime juice, and sriracha sauce to the pot. Whisk together. Bring the sauce to a boil, then stir in the cornstarch. Keep cooking until the sauce becomes thicker and creamier.

Add cooked rice noodles to the pot. Stir together until hot and evenly coated. The noodles will finish cooking and begin to absorb some of the sauce.

Serve noodles immediately. Garnish with green onion, fresh cilantro, sesame seeds, and red pepper flakes. Enjoy!

These red curry noodles make great use of canned Thai red curry paste, a versatile ingredient that packs a ton of flavor. This quick and easy noodle dish takes only a half hour to prepare.

Red Curry Noodles with Chicken

chicken

Vegetable oil

Thai red curry paste

egg noodles

½ of a red bell pepper ((thinly sliced))

bean sprouts

scallions

Lime wedges

peanuts ((chopped))

Combine the raw chicken with 1 teaspoon of cornstarch and 1 teaspoon vegetable oil. Set aside while you prepare the rest of the ingredients.

When you’re ready to cook, heat a wok over medium high heat, and add a tablespoon of vegetable oil, along with the chicken. Stir-fry the chicken until opaque, remove from the pan, and set aside.

Add the red curry paste. Fry for one minute, and add the coconut milk. Add the noodles and stir-fry, loosening up the noodles as you go.

Add the red bell pepper and stir-fry for 1 minute. Add the cooked chicken, bean sprouts and scallions and cook for another 2 minutes, until the scallions are wilted.

Serve with lime wedges, and garnish with chopped peanuts.

I've made this several times now and it will likely never leave my rotation! So good!

Wow!  you did it again!  Being a WFPB Vegan this was easy to switch up the chicken to Soy Curls.   I also cook oil free, using water to help from foods stick worked fine, plus kept the sauce from drying out when I didn't quite have my timing down.  BTW, used dried wheat asian noodles, turned out fine as I don't eat egg type noodles.
Hubby loved it.  We ate the whole thing!!!

Absolutely love it!!!  Have made it many times since the original post. Your website and other recipes are awesome too. I have learned so much. I deeply appreciate all the hard work and efforts that go into this. Well done!!! Oh and now the beautiful farm! Your super powers and energy are amazing! Thank you so much for sharing your knowledge and expertise with us!

Oh my, this recipe was so delicious! The serving says 8, but I literally ate 2/3 or even 3/4 of it while my hubby ate the rest. Either the servings is wrong or it was just way too good! It wasn’t spicy at all to me. Wasn’t too wet or too dry either. Everything was perfect! Only thing was that the chicken probably needed more curry flavoring. Next time I’ll try to cook it with a little bit curry or even marinate in curry if that’s possible. Thank you for another great recipe!

Very good. But, did find myself missing some garlic and salt

Great dish!! I had some extra shrimp on hand, so I tossed them in when the chicken was almost done- turned out great.

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Top 5 red curry noodles recipes from across the web

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Thai Red Curry Noodles

Red Curry Noodles

Red Curry Noodles with Chicken

The most viewed red curry noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine