Hey there! If you love noodles with a rich, creamy sauce, then you are in for a treat. This red curry noodles recipe is the perfect mix of spicy, savory, and a little bit of sweetness.
And the best part? You can make it in just 30 minutes. No long cooking times, no complicated steps—just pure deliciousness.
Let’s get right into it.
Utensils You Need
These are the utensils you need to make this recipe:
- Large pot
- Medium saucepan
- Strainer
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Important Info
- Servings: 4 bowls
- Estimated Cost: You can make this recipe for about $10-$15, depending on the ingredients you already have.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories per Serving: About 400-500 calories
- Cook Method: Stovetop
- Season: Great all year round
- Courses: Main Course
- Cuisine: Thai-inspired
- Diets: VeganDiet (if made with tofu), VegetarianDiet
How to Make Red Curry Noodles
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 8 oz rice noodles
- 1 tbsp oil (vegetable or coconut)
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 ½ cups vegetable broth
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- 1 cup protein of choice (tofu, chicken, or shrimp)
- 1 tbsp lime juice
- ¼ cup chopped fresh cilantro
- ½ cup bean sprouts (optional)
- ¼ tsp red pepper flakes (optional, for extra heat)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Rice noodles | Egg noodles, spaghetti, or udon noodles |
| Coconut milk | Heavy cream or almond milk |
| Red curry paste | Green curry paste (for a different flavor) |
| Soy sauce | Tamari (for gluten-free) or fish sauce (for a more savory taste) |
| Brown sugar | Honey or maple syrup |
| Vegetable broth | Chicken broth or water with a bouillon cube |
Instructions
- Cook the noodles: Boil water in a large pot, add the rice noodles, and cook according to the package instructions. Drain and set aside.
- Sauté the aromatics: In a medium saucepan, heat oil over medium heat. Add the red curry paste, garlic, and ginger. Stir for 1-2 minutes until fragrant.
- Make the sauce: Pour in the coconut milk and vegetable broth. Add soy sauce, brown sugar, and lime juice. Stir well and let it simmer for 5 minutes.
- Cook the protein: If using tofu, chicken, or shrimp, add it to the pan and cook until done.
- Add the vegetables: Toss in the mixed vegetables and cook for 3-4 minutes until they are slightly tender but still have a crunch.
- Combine everything: Add the cooked noodles to the pan and stir until well coated in the sauce. Let it cook for 2 minutes.
- Taste and adjust: Add more soy sauce, lime juice, or red pepper flakes if needed.
- Garnish and serve: Top with chopped cilantro, bean sprouts, and extra lime wedges. Serve hot.
Helpful Tips
- Use full-fat coconut milk for a rich and creamy texture.
- Do not overcook the noodles—they will continue softening in the sauce.
- If you like it spicier, add extra red curry paste or chili flakes.
- For a protein boost, add grilled chicken, shrimp, or tofu.
- Leftovers? Store them properly (see storage section below).
What to Serve with Red Curry Noodles
Red curry noodles are a complete meal on their own, but if you want a little extra, here are some ideas:
- Spring rolls – Crunchy and fresh rolls pair perfectly with this dish.
- Steamed dumplings – Light and tasty to complement the curry flavors.
- Cucumber salad – A refreshing side to balance the spice.
How Do You Serve the Recipe?
I like serving these noodles in deep bowls so the sauce stays warm and coats every bite. If you are entertaining, you can garnish each bowl with fresh herbs and a lime wedge for a nice touch.
Where Do You Serve This Recipe the Most?
This recipe is perfect for weeknight dinners because it is quick and easy. It is also great for meal prep—just store the sauce and noodles separately. If you are hosting a dinner, serve it in a large bowl so everyone can help themselves.
Storage
Short-Term Storage (Room Temperature)
- If you are eating within 2 hours, keep the noodles covered on the counter.
Refrigeration
- Store in an airtight container in the fridge for up to 4 days.
- Keep the noodles and sauce separate to prevent sogginess.
- Reheat on the stovetop or microwave with a splash of broth to loosen the sauce.
Freezing
- Not recommended—rice noodles can turn mushy when frozen and reheated. If you must freeze, store only the sauce and cook fresh noodles when ready to eat.
Frequently Asked Questions
Can I make this dish gluten-free?
Yes, just use tamari instead of soy sauce and double-check that your red curry paste is gluten-free.
How do I make it less spicy?
Use half the amount of red curry paste or add extra coconut milk to tone down the heat.
Can I make it ahead of time?
Yes, but store the noodles and sauce separately. This prevents the noodles from soaking up all the liquid and getting too soft.
What kind of noodles work best?
Rice noodles are ideal, but you can use udon, ramen, or even spaghetti if that’s what you have.
Can I use chicken instead of tofu?
Yes! Just cook the chicken first before adding the sauce so it stays tender and juicy.