15-minute Thai inspired curry rice noodles with coconut milk make a quick and healthy vegan meal that tastes even better than take-out. Our Thai red curry noodles are easy to customize with protein or you can change up the vegetables. It's a WHOLE LOTTA YUM!
Red Thai Curry Noodles
We can't get enough of Thai curry recipes in our home and we've started making them at home instead of ordering take-out. It's so much nicer to know what's in your recipes, it costs less to make, and you can customize the recipe too.
And when you can make Thai red curry noodles in less than 15 minutes, why pick up the phone to order take-out that'll take at least 30 minutes to get to you??
For more Thai inspired dishes, you'll also love our Thai curried cod and our Thai peanut chicken salad recipes.
Serve the curry rice noodles with pan fried chicken tenders or air fryer shrimp for a restaurant-quality meal that'll impress everyone.
Ingredient Notes
- Brown Rice Noodles - either the Pad Thai style rice noodles with either brown or white rice is what we used. Just use 5 ounces for the recipe, most packages come as a 10 oz package or box.
- Sesame Oil - is critical to the flavor, a tiny bit goes a long way! Don't skip this.
- minced Ginger - we love to buy frozen Trader Joes minced ginger cubes instead of grating fresh.
- Garlic cloves minced - same with the ginger, TJ's makes easy to pop out frozen minced garlic that works great in recipes like this too.
- Zucchini Thinly sliced
- red bell pepper
- Thai Red Curry Paste - Thai paste, my friends, not Indian curry powder. The recipe calls for 4 tablespoon but feel free to start with 2 tablespoon and add more as you prefer.
- Coconut Milk - the coconut milk in the cans, not sold in a carton with the milk.
- Vegetable Broth - chicken broth can be used instead if you don't have veggie.
- Soy Sauce or GF substitute like wheat-free tamari or coconut aminos
- Honey - brown sugar can be used to taste or coconut sugar or golden monk fruit.
- Red pepper flakes - to add a touch of heat, skip if desired.
- Salt and pepper to taste
** Please see the recipe card at the bottom of the post for the exact quantities **
Variations
- Add protein- You can add pre-cooked chicken, shrimp, or tofu to this dish for some extra protein
- Change the veggies- Spinach also makes a nice added green.
- Use a different type of noodle- You can substitute udon noodles or ramen noodles for rice, but the cooking time may change. The thin vermicelli rice noodles work great too.
Equipment
- Skillet
- Pot for noodles
- Knives for slicing
Diet Adaptions
- Gluten Free- use coconut aminos or wheat-free tamari sauce in place of soy sauce
- Keto/Low carb-use palmini pasta noodles in place of rice noodles, use coconut aminos for soy sauce, and monk fruit or erythritol
Step by Step Instructions
There are just two basic steps when making curry rice noodles, cook the rice noodles according to the package instructions and make the curry sauce while the noodles simmer. Combine and dig in!
Cook the Rice Noodles
Cook the rice noodles according to the package directions. While they are cooking, bring a skillet to medium-high heat, add in sesame oil, minced garlic, and ginger and sauté them for one minute until fragrant. Add in red bell pepper and zucchini. Sauté for 3 minutes until slightly softened.
Make the Curry Sauce
Add in the red curry paste and cook for another minute. Mix in coconut milk, soy sauce, honey, red pepper flakes, and broth if needed. Bring to a boil until thickened. Add in more broth if too thick. Taste and add salt or pepper if needed.
Combine the rice noodles with the sauce. Serve in bowls with desired toppings.
Recipe Tips
- We used the Pad Thai style rice noodles in the recipe, since the noodles just get combined at the end with the sauce, you can also use the thin vermicelli noodles too.
- To add protein to the curry and rice noodles dish, mix in precooked chicken, tofu, or shrimp when you add the curry and other liquids.
- Red curry paste was used, it's also fine to use a different type of Thai curry paste like green or yellow, but add it to taste since some are spicier than others.
Common Questions
What if my sauce is too thick?
If your sauce is too thick feel free to add extra broth. If you like your noodles more or less saucy just adjust the broth.
Can I make this recipe ahead of time?
Yes, you can make it up to 24 hours ahead and add more broth to loosen it when reheating in a skillet or microwave.
More Thai Recipes
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Thai Curry Rice Noodles
15-minute Thai inspired curry rice noodles with coconut milk make a quick and healthy vegan meal that tastes even better than take-out. Our Thai red curry noodles are easy to customize with protein or changing up the vegetables.
Ingredients
- 5 ounces Brown Rice Noodles
- 2 Tablespoons Sesame Oil
- 1 teaspoon minced Ginger
- 5 Garlic cloves minced
- 2 Medium Zucchini Thinly sliced
- 1 Thinly sliced red bell pepper
- 4 tablespoons Thai Red Curry Paste
- 1 can full fat Coconut Milk
- ½ Cup Vegetable Broth
- 2 tablespoons Soy Sauce or GF substitute
- 2 tablespoons Honey
- 1-2 teaspoons Red pepper flakes
- Salt and pepper to taste
Instructions
- Cook the rice noodles according to the package directions. While they are cooking, bring a skillet to medium-high heat, and add in sesame oil, minced garlic, and ginger and saute them for one minute until fragrant. Add in red bell pepper and zucchini. Saute for 3 minutes until slightly softened.
- Add in the red curry paste and cook for another minute. Mix in coconut milk, soy sauce, honey, red pepper flakes, and broth if needed. Bring to a boil until thickened. Add in more broth if too thick. Taste and add salt or pepper if needed.
- Combine the rice noodles with the sauce. Serve in bowls with desired toppings.
Notes
We used the Pad Thai style rice noodles in the recipe, since the noodles just get combined at the end with the sauce, you can also use the thin vermicelli noodles too.
To add protein to the curry and rice noodles dish, mix in precooked chicken, tofu, or shrimp when you add the curry and other liquids.
Red curry paste was used, it's also fine to use a different type of Thai curry paste like green or yellow, but add it to taste since some are spicier than others.
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