15-minute Thai inspired curry rice noodles in a coconut curry sauce with veggies make a quick and healthy meal that tastes even better than take-out. It's a Whole Lotta Yum!
Curry with rice noodles are so good!
We can't get enough of Thai curry in our home and we've started making more Thai inspired recipes in our own kitchen 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 a delicious noodle dish with rice noodles, Red curry paste, coconut milk, and veggies at home 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??
We made the Thai rice noodles without meat but you can easily add protein too or serve it on the side like pan fried chicken tenders or air fryer shrimp .
Ingredients you'll need
- Brown Rice Noodles - either the Pad Thai style rice noodles with either brown or white rice is what we used. You can also use the thin rice vermicilli noodles. 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
- Red bell pepper - or other bell peppers like green, orange, or yellow are fine too
- 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. Green or yellow curry paste can also be used.
- Coconut Milk - Use the full fat 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 gluten free soy sauce 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, raw shrimp, or cubed firm tofu to this dish
- Change the veggies- Spinach, green beans, mushrooms, or broccoli
- 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.
Dietary swaps
- 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 as the sweetener
How to make curry rice noodles
Cook rice noodles - follow the package instructions for cooking the rice noodles since the times vary based on whether you're making wide or thin rice noodles.
Saute - Heat a large skillet over medium-high heat. Add the sesame oil, minced garlic, and ginger and saute for 1 minute. Add in the red pepper and zucchini. Sauté for 3 minutes, or until slightly softened.
Make curry sauce - Add the red curry paste and cook for 1 minute. Stir in the coconut milk, soy sauce, honey, red pepper flakes, and the broth (if it's needed for thinning).
Serve - Combine the noodles and sauce, garnish with fresh herbs and enjoy!
Recipe 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 or any other pasta you have on hand.
- 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.
More Thai recipes
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Thai Rice Noodles Curry
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.
Niki says
Can I freeze this and does this freeze well? 🙂