Thai Red Curry Noodles Recipe

The aroma wafting from the kitchen as you stir up a pot of Thai Red Curry Noodles is enough to make anyone do a happy dance. Imagine slurping those tender noodles while savoring the creamy coconut milk mingling with bold spices. It’s like a party in your mouth—everyone’s invited!

I remember the first time I made this dish. My friends arrived expecting takeout, but instead, they were greeted with my culinary adventure. The joy on their faces when they tasted it was priceless! Now we make it together whenever we want a little taste of Thailand at home.

I once served these noodles at a dinner party where everyone was secretly competing for who could get seconds first. Spoiler alert: I had more leftovers than my guests could handle!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Rice Noodles: Choose flat rice noodles for that authentic texture; they soak up the sauce beautifully.
• Coconut Milk: Use full-fat coconut milk for creaminess; light versions won’t give you that luscious consistency.
• Red Curry Paste: Opt for store-bought or homemade; either brings a punch of flavor that’s hard to resist.
• Vegetables: Bell peppers, carrots, and snap peas add color and crunch; feel free to mix it up based on your preferences.
• Fresh Basil and Cilantro: These herbs elevate the flavors; don’t skip them if you want that fresh touch!
• Lime Juice: A squeeze of lime adds brightness; it’s like sunshine in your bowl!
• Tofu or Chicken (Optional): For added protein, use cubed tofu or chicken breast; both work great in this dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Rice Noodles: Begin by boiling water in a large pot. Once it’s bubbling away like an excited cauldron, toss in the rice noodles and cook according to package instructions until they’re al dente.

Sauté Your Veggies: In a large skillet over medium heat, add a splash of oil. Toss in sliced bell peppers, carrots, and snap peas until they’re vibrant and slightly tender—about 5 minutes should do it.

Add the Sauce Magic: Stir in red curry paste and coconut milk into your sautéed veggies. Watch as they meld together into a rich sauce that smells heavenly—let it simmer for about 5-7 minutes.

Toss in the Noodles: Add your drained noodles to the skillet and gently toss everything together until well coated. Feel free to channel your inner ninja as you stir!

Add Fresh Herbs and Lime Juice: Finally, remove from heat and sprinkle chopped basil and cilantro over the top. Squeeze some lime juice for that zesty kick right before serving.

Serve Up Your Creation!: Ladle those gorgeous noodles into bowls, garnish with extra herbs if you’re feeling fancy, and enjoy an explosion of flavors that’ll transport you straight to Thailand!

These Thai Red Curry Noodles are perfect for any occasion—from weeknight dinners to cozy gatherings with friends. Whenever I whip them up, I can’t help but smile at how easily they bring people together around a table filled with laughter…and maybe some friendly noodle-slurping competitions!

Perfecting the Cooking Process

Start by preparing all your ingredients before you cook. Sauté the garlic and ginger first, then add your veggies and curry paste before mixing in the noodles for even flavor distribution.

Add Your Touch

Feel free to swap in different vegetables like bell peppers or zucchini. You can also try adding tofu or chicken for protein, or sprinkle fresh cilantro for an extra burst of flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm them in a skillet over medium heat, adding a splash of coconut milk if needed.

Cooking Thai Red Curry Noodles has become my go-to for impressing friends at gatherings. Their delighted reactions always remind me why I love sharing food.

FAQ

What noodles work best for Thai Red Curry Noodles?

Rice noodles are ideal as they absorb flavors well and offer a delightful texture that complements the curry.

Can I make this dish vegan?

Absolutely! Just replace any animal proteins with tofu or chickpeas, and use vegetable broth instead of chicken broth.

How spicy is this recipe?

The spiciness can vary based on the curry paste used. Start with a small amount if you’re sensitive to heat, and adjust according to your preference.

Print

Thai Red Curry Noodles

Save Recipe Recipe Saved

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thai Red Curry Noodles offer a delightful explosion of flavors, combining creamy coconut milk and aromatic spices for a satisfying meal that transports you to Thailand with every bite.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main
• Method: Cooking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 8 oz flat rice noodles
• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp red curry paste
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 1 cup snap peas
• ¼ cup fresh basil, chopped
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Optional: 1 cup cubed tofu or chicken breast

Cook Mode Prevent your screen from going dark

Instructions

1. Boil water in a large pot and cook rice noodles according to package instructions until al dente; drain.
2. In a skillet over medium heat, add a splash of oil and sauté bell peppers, carrots, and snap peas for about 5 minutes until vibrant.
3. Stir in red curry paste and coconut milk; simmer for 5-7 minutes until well combined.
4. Add the drained noodles to the skillet and toss gently to coat.
5. Remove from heat and stir in basil, cilantro, and lime juice.
6. Serve hot with extra herbs if desired.

Notes

•  Customize with your favorite vegetables or proteins.
•  For a vegan option, replace chicken with tofu or chickpeas.

Nutrition

• Serving Size: 1 bowl (350g)
• Calories: 550
• Sugar: 6g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 24g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 0mg