Name: Thai Red Curry Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz rice noodles; 1 tablespoon vegetable oil; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon grated ginger; 3 tablespoons Thai red curry paste; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup snap peas; 1 cup shredded carrots; 2 tablespoons soy sauce; 1 tablespoon lime juice; Fresh cilantro, chopped (for garnish); Green onions, sliced (for garnish); Optional: crushed peanuts (for garnish)

Why You’ll Love Thai Red Curry Noodles Recipe

This Thai Red Curry Noodles recipe is the perfect combination of spicy, sweet, and savory. Whether you’re a Thai food enthusiast or just someone looking to elevate weeknight dinners, you’ll appreciate the richness of the coconut curry sauce, the freshness of crisp vegetables, and the comforting texture of rice noodles. It’s quick, customizable, and delivers restaurant-quality flavor right from your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz rice noodles
1 tablespoon vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon grated ginger
3 tablespoons Thai red curry paste
1 can (14 oz) coconut milk
1 cup vegetable broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
1 cup shredded carrots
2 tablespoons soy sauce
1 tablespoon lime juice
Fresh cilantro, chopped
Green onions, sliced
Optional: crushed peanuts

Directions

Cook the noodles: Prepare the rice noodles according to the package instructions. Drain and set aside.
Sauté aromatics: In a large pan over medium heat, warm the vegetable oil. Add the diced onion and sauté until translucent. Then, stir in the garlic and grated ginger, cooking for another 1–2 minutes.
Add curry paste: Stir in the Thai red curry paste and cook for about a minute until aromatic.
Make the sauce: Add the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add vegetables: Add the red and yellow bell peppers, snap peas, and shredded carrots. Cook for 5–7 minutes until the vegetables are tender but still slightly crisp.
Season: Stir in the soy sauce and lime juice. Taste and adjust seasoning if needed.
Combine noodles and sauce: Add the cooked noodles to the pan and toss gently to coat in the sauce. Let everything heat through for 2–3 minutes.
Serve: Dish out the noodles while hot. Top with fresh cilantro, sliced green onions, and crushed peanuts if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Protein boost: Add tofu, shrimp, or sliced chicken for extra protein.
More heat: Add a dash of chili flakes or sliced fresh chili for a spicier kick.
Low-carb: Swap rice noodles with zucchini noodles or shirataki noodles.
Nut-free: Skip the peanuts and garnish with toasted sesame seeds instead.
Milder version: Use less curry paste or choose a mild variety to tone down the heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the noodles in a pan over medium heat with a splash of vegetable broth or coconut milk to loosen the sauce. You can also microwave in 30-second intervals, stirring in between until heated through.

FAQs

What type of noodles work best for Thai Red Curry Noodles?

Rice noodles are traditional and work best because they absorb the curry sauce well and have a light, chewy texture.

Can I make this recipe vegan?

Yes, this recipe is already vegan as long as you use a vegan-friendly curry paste and soy sauce.

Is Thai red curry paste very spicy?

It can be moderately spicy. You can reduce the quantity if you’re sensitive to heat or choose a mild variety.

Can I use a different type of curry paste?

Yes, you can substitute with green or yellow curry paste for a different flavor profile.

What vegetables can I substitute in this recipe?

Feel free to use broccoli, mushrooms, baby corn, or zucchini based on what you have on hand.

Can I make this dish ahead of time?

Yes, but it’s best eaten fresh. If making ahead, store the noodles and sauce separately to avoid sogginess.

How do I prevent the noodles from sticking together?

Rinse them with cold water after cooking and toss with a bit of oil if you’re not adding them to the curry right away.

Can I freeze Thai Red Curry Noodles?

Freezing is not recommended as the texture of the noodles and vegetables may change. It’s best enjoyed fresh or refrigerated for short-term storage.

How can I thicken the curry sauce?

Let the sauce simmer a bit longer, or add a small cornstarch slurry if needed.

What’s the best way to garnish this dish?

Fresh cilantro, green onions, and crushed peanuts add great texture and flavor. A lime wedge on the side is also a nice touch.

Conclusion

Thai Red Curry Noodles are a flavor-packed, satisfying dish that’s perfect for weeknight dinners or impressing guests. With its rich, creamy sauce and vibrant vegetables, this recipe is both comforting and energizing. Easy to customize and quick to prepare, it’s a staple you’ll return to again and again.