Thai Red Curry Noodles
Ready in just 15 minutes, these Thai Red Curry Noodles are creamy, boldly flavored, naturally vegan, and gluten free. Made with coconut milk, Thai red curry paste, garlic, and ginger - this is the weeknight dinner recipe you'll make on repeat.
Ingredients
Noodles:
- 16 ounces brown rice noodles
Sauce:
- 1 can (13–14 oz) full-fat coconut milk
- 3–4 tablespoons Thai red curry paste
- 2 tablespoons tomato paste
- 1–2 tablespoons soy sauce or tamari (low sodium recommended)
- 4 large cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon olive oil
- 2 teaspoons maple syrup or honey
- Juice from 1 lime (about 1–2 tablespoons)
- 1 teaspoon cornstarch (tapioca or arrowroot starch work too)
- Salt and pepper to taste
Optional Garnish:
- Fresh cilantro, chopped
- Scallions, sliced
- Red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to package instructions, but undercook them slightly - they will finish cooking in the sauce. Drain and set aside.
- In a small pot or skillet over medium heat, add the olive oil, minced garlic, and grated ginger. Sauté for about 2 minutes until the garlic is slightly golden and fragrant.
- Add the coconut milk, red curry paste, tomato paste, soy sauce, maple syrup, and lime juice to the pot. Whisk everything together until smooth and well combined.
- Bring the sauce to a boil. Whisk in the cornstarch. Reduce heat to low and let simmer for 2–3 minutes until slightly thickened.
- Add the drained noodles to the sauce. Toss well to coat and let everything simmer together over low heat for another 2–3 minutes. The noodles will absorb the sauce as they cook.
- If you prefer less sauce, start by adding half the sauce to the noodles first, then add more as desired. The sauce thickens further as it sits.
- Taste and adjust seasoning with salt, pepper, or additional soy sauce as needed.
- Serve immediately. Garnish with fresh cilantro, scallions, and red pepper flakes. Pair with sautéed vegetables, steamed broccoli, crispy tofu, grilled chicken, or enjoy as is.
Notes
- Use full-fat canned coconut milk for the creamiest, most flavorful sauce. Light coconut milk works but will give a thinner result. Do not use coconut milk from a carton.
- If using regular (not low-sodium) soy sauce, start with just 1 tablespoon to avoid over-salting.
- Red curry pastes vary widely in heat level between brands. Start with 3 tablespoons and add more to taste.
- To make this spicier, stir in 1 teaspoon of red pepper flakes or a pinch of cayenne pepper into the sauce.
- Any noodle works here - regular spaghetti, linguine, pad thai noodles, or ramen noodles are all good options.
- Leftovers keep in an airtight container in the refrigerator for up to 5 days. Add a small splash of coconut milk or water when reheating. Do not freeze - rice noodles do not hold up well after thawing.