15-Minute Thai Red Curry Noodles
A quick and flavorful noodle dish made with rice noodles simmered in a creamy coconut red curry sauce. Packed with plant-based goodness, this recipe is naturally vegan, gluten-free, and perfect for pairing with your favorite vegetables or protein. Ready in just 15 minutes!
Equipment
- 1 large pot (for boiling noodles)
- 1 medium pot or skillet (for sauce)
- 1 whisk (for sauce blending)
- 1 Colander (for draining noodles)
- 1 wooden spoon or spatula (for stirring)
- 1 chef’s knife & cutting board (for garlic & ginger)
Ingredients
- 16 oz brown rice noodles
- 1 can 13.5 oz full-fat coconut milk
- 3 –4 tbsp Thai red curry paste
- 2 tbsp tomato paste
- 1 –2 tbsp soy sauce or tamari low sodium preferred
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp olive oil
- 2 tsp maple syrup or honey
- 1 –2 tbsp fresh lime juice from 1 lime
- 1 tsp cornstarch or tapioca/arrowroot starch
- Salt & pepper to taste
Instructions
- Prepare the Noodles: Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Once boiling, add the brown rice noodles and cook according to the package directions, but reduce the cooking time by about 1 minute. This slight undercooking is important because the noodles will finish cooking later in the sauce, allowing them to soak up extra flavor. Once done, drain them in a colander, rinse briefly with warm water to prevent sticking, and set aside.
- Build the Aromatic Base: While the noodles are cooking, place a medium-sized pot or deep skillet over medium heat. Add the olive oil, followed by the minced garlic and grated ginger. Sauté gently, stirring often, until the garlic turns lightly golden and fragrant, about 1–2 minutes. This step develops the foundation of flavor and ensures the ginger loses its raw bite. Be careful not to burn the garlic—it should be lightly toasted, not browned.
- Create the Curry Sauce: Once the aromatics are ready, lower the heat slightly and pour in the full can of coconut milk. Stir to combine, then add the Thai red curry paste and tomato paste. Use a whisk to blend everything together until smooth and evenly colored. The tomato paste enhances richness while balancing the heat from the curry paste, giving the sauce a deeper, more complex flavor.
- Season and Sweeten: To the sauce, add soy sauce or tamari for saltiness and depth, maple syrup or honey for a touch of sweetness, and freshly squeezed lime juice for acidity and brightness. Whisk continuously so that all the seasonings melt seamlessly into the sauce. Taste and adjust as needed—add a little more curry paste if you prefer extra spice, or more lime juice for tang.
- Thicken the Sauce: In a small bowl, mix the cornstarch with 2–3 teaspoons of cold water to create a slurry. Gradually pour this into the simmering curry sauce while whisking to prevent lumps. Increase the heat slightly to bring the sauce to a gentle boil, then reduce back to low. Let it simmer for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. This step ensures the noodles won’t be swimming in watery broth.
- Combine Noodles and Sauce: Add the drained noodles directly into the pot with the sauce. Using tongs or a wooden spoon, gently toss and fold the noodles into the curry until they are completely coated. Allow the mixture to cook together over low heat for another 2–3 minutes so the noodles absorb the sauce and finish cooking. If the mixture looks overly saucy at first, don’t worry—the noodles will soak up much of the liquid as they rest.
- Final Taste and Adjustments: Before serving, taste the noodles again. If the flavor needs more saltiness, add an extra splash of soy sauce. For more brightness, squeeze in additional lime juice. If you prefer it spicier, stir in a pinch of red pepper flakes or extra curry paste. This final seasoning step makes the dish truly your own.
- Garnish and Serve: Turn off the heat and transfer the noodles into serving bowls. Garnish generously with chopped cilantro, sliced scallions, and a sprinkle of red pepper flakes for color and heat. These noodles pair beautifully with sautéed or steamed vegetables (like broccoli, bell peppers, or snap peas) and your choice of protein (such as tofu, tempeh, shrimp, or chicken). Serve hot and enjoy immediately for the best flavor and texture.
Notes
- Use full-fat coconut milk for the creamiest sauce; light versions work but result in a thinner consistency.
- Start with less curry paste if you’re sensitive to spice, then adjust gradually to taste.
- Slightly undercook the noodles before mixing with the sauce, so they don’t become mushy.
- Whisk the cornstarch slurry separately before adding, to avoid lumps in the sauce.
- Low-sodium tamari or soy sauce prevents the dish from becoming too salty.
- This recipe is naturally vegan and gluten-free, making it suitable for various diets.
- Add vegetables and proteins to make it a complete balanced meal.
- The sauce thickens as it cools, so reheat gently with a splash of water or broth if needed.
