These vegetarian Thai-inspired red curry noodles feature rice noodles and vegetables in a flavorful red curry sauce for a quick weeknight dinner.
About the recipe
If you’re looking for an easy and delicious plant-based meal, you’ll love these red curry noodles! They’re easy to make with everyday ingredients, packed with flavor, and always a crowd-pleaser.
For more of my favorite noodles, don’t miss these Drunken Noodles and Miso Noodles! This panang curry with tofu is also super popular!
- Vegetarians and vegans.
- Gluten free.
- Enjoy in under 30 minutes.
- Simple ingredients.
- Customize the vegetables.
- Add protein of your choice.
- Creamy and flavorful!
What you will need
Please scroll down the page to find the complete recipe card with ingredient amounts. This section covers the material used and any replacement notes available.
- Rice noodles: Any type of rice noodles works well. If you use rice noodles, the dish will be similar in consistency to Pad Thai.
- coconut oil: I like coconut oil But you can also use it for sautéing vegetables for curry olive oil or other cooking oil of your choice. For oil-free recipes, you can use a little water.
- shallot: If you don’t have shallots, white onions are a good substitute.
- ginger: Raw ginger is best but 1 teaspoon of ginger will work if you have it on hand.
- garlic: Raw garlic is recommended (no garlic powder)
- bell pepper: The recipe calls for red pepper but any color works. We will cover other vegetable options in another section.
- Red curry paste: Thai Kitchen makes a vegan Red curry paste. If you don’t use that brand, read the label because some varieties contain fish sauce or anchovy paste. For variation you can also use green curry paste or yellow curry paste.
- Green pepper: Use thinly sliced green cabbage or an alternative coleslaw mix for convenience.
- Coconut milk: I prefer regular coconut milk for the best flavor and creaminess but Light coconut milk Works if you want to reduce the fat in the recipe.
- coconut sugar: Coconut sugar works well as a sweetener to balance the acidity in recipes. If you don’t have coconut sugar, you can use brown sugar or maple syrup.
- I am Willow: You can use regular soy sauce or low sodium soy sauce. Gluten-free tamari is a suitable alternative.
- the lime: You will need a fresh lime for your lime juice.
- cilantro: If you don’t like coriander, you can omit it.
- Peanuts and Thai Basil: Toppings are optional!
how to make
first, You want to cook the noodles. The instructions will depend on the type of noodles you are using, so read the package and prepare your noodles accordingly.
Disagree: Cook the noodles slowly as they are going to finish cooking in the sauce. Once you’ve cooked them according to the package, drain and rinse under cold water to stop the cooking process.
next, the heat coconut oil In a large non-stick pan.
Disagree: You can also use olive oil or another neutral cooking oil, anything works. For an oil-free recipeYou can skip the oil and use some water.
add Season with the shallots, chilli, ginger and garlic and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until softened.
add Red curry paste Next and cook for 1-2 minutes, stirring until fragrant.
add Cabbage, coconut milk, coconut sugar And I am Willow And let the sauce simmer for about 5-8 minutes, stirring occasionally, until it reduces (thickens) a bit.
Finally, Add the cooked noodles, lime juice and cilantro and toss to combine until the noodles are well coated in the sauce.
Serve your noodles immediately Thai basil, peanuts and lime.
- Avoid overcooking the noodles. Make sure you cook the noodles under al dente. They will finish cooking in the last few minutes in the pan.
- If the sauce is too thick, You can stir in a little vegetable broth to make it saucier.
- Use good quality coconut milk. A good quality, thick and creamy coconut milk will make a big difference in this recipe. When you’re at the store, shake the can, if it seems watery, try a different brand. I like Full-Fat Thai Kitchen and Earth’s Choice brands.
- Simplify the recipe. You can skip the bell peppers and cabbage for super quick and easy noodles in red curry sauce!
- Vegetables that work well Broccoli, zucchini, carrots, mushrooms, baby corn and bamboo shoots.
- For greens, Add a few handfuls of spinach at the end.
- Serve with baked tofu, pan-fried tofu or tempeh or other protein choices. You can also toss the cubed tofu into the sauce at the very end, but I prefer to bake or fry it first so it’s crispy.
- For Spicy Noodles, Add up to 1 teaspoon red pepper flakes or cayenne pepper, or up to 1 teaspoon sambal olek or sriracha. Red curry paste. For those who like a bit more heat, you can serve it with some sambal or sriracha on top.
- You can easily make this one Red Curry Noodle Soup But add vegetable broth until you reach your desired consistency.
- Stir in 1-2 tablespoons of peanut butter before adding the noodles Peanut red curry sauce (peanut butter works too).
- Swap the red curry paste for the green curry paste Green curry noodles Or for turmeric curry paste Thai Yellow Curry Noodles.
If you use rice noodles and sticky tamari instead of soy sauce, yes, the recipe is gluten-free.
You can use virtually any kind of noodles in this recipe. I recommend medium rice noodles, which are used in pad thai so that the dish has the same texture as pad thai.
You can also use wide rice noodles. The wide rice noodles are a bit tough and chewy and don’t absorb as much as the sauce so the dish will be a bit creamier.
You can use soba noodles, udon noodles, ramen noodles, lo mein noodles or even spaghetti or linguine.
Yes. To make this recipe without coconut milk, soak 1/2 cup raw cashews in hot water for 15 minutes and then blend with 1 cup water to make cashew cream. Use it to replace coconut milk.
How to save
- Allow them to cool before storing.
- Store in a sealed container in the refrigerator for up to 5 days.
- This recipe is not suitable for freezing.
Have you tried this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Creamy, flavorful and comforting Thai-inspired red curry noodles with cabbage and bell peppers for a quick and easy dinner.
- Cook the noodles: Cook noodles according to package directions. Undercook slightly, as the noodles will finish cooking in the pan. Drain and rinse under cold water to stop cooking.
- Cook the spices: Heat coconut oil in a large non-stick pan over medium heat. When the pan is hot, add potatoes, chillies, ginger and garlic. Season with a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until tender.
- Add curry paste: Add red curry paste. Cook for 1 minute, stirring constantly, until fragrant.
- Finish the red curry sauce: Add cabbage, coconut milk, coconut sugar and soy sauce. Let simmer for 3-5 minutes, stirring occasionally, until slightly reduced (thickened).
- Finish Noodles: Add the noodles, lime juice and cilantro to the sauce. Toss well to combine, until the noodles are coated and absorb some of the sauce.
- Serving: Garnish with Thai basil and peanuts, if using. Serve a lime wedge on the side.
- Serving Size: 1/4 of the recipe
- Calories: 416
- Sugar: 8 grams
- Sodium: 321 mg
- Fat: 19 grams
- Sugars: 59 grams
- Fiber: 4 grams
- Protein: 3 grams
Keywords: Red curry noodles, Thai curry noodles