Red curry noodles are spicy, creamy, and so flavorful! This quick and easy dinner recipe is vegan, gluten-free, and dairy-free. It's made with coconut milk, Thai red curry paste, and stir fry noodles. From start to finish, this meal is ready in under 30 minutes and made with one pot!
If you love curry and enjoy noodles, this dish is a match made in heaven! These red curry noodles are bold, spicy, creamy, and loaded with flavor. They taste like an ultimate comfort food, but they're made with healthy ingredients.
Believe it or not, these noodles are way better than takeout. Plus, the recipe is so quick and easy that it'll be ready before any app could deliver! They're made with one pot on the stovetop and prepared in under 30 minutes.
The creamy coconut red curry sauce is a flavorful blend of coconut milk, Thai red curry paste, garlic, ginger, and lime. You can pair it with your favorite noodles, such as stir fry or pad thai noodles. Also, feel free to spruce it up with your choice of vegetables and protein!
These red curry noodles are:
- Vegan, dairy-free, and gluten-free
- Rich, creamy, bold, and spicy
- Quick and easy to make // a 30 minute dinner idea
- An easy one-pot meal
- Customizable with your choice of veggies & protein
- Great for families & busy weeknights
Ingredients in red curry noodles
- Noodles: I recommend using brown rice stir fry noodles or pad thai noodles. However, you can use any type of long noodle. Try it with linguine, fettuccine, spaghetti, and more.
- Oil: Use any type of oil. I suggest using avocado, olive, or coconut oil as they are the healthiest options.
- Onion, garlic, and ginger: These ingredients help flavor the red curry sauce.
- Coconut milk: Be sure to use canned full-fat coconut milk for a rich flavor and creamy consistency. You can find it in the Asian food section at the grocery store. Do not use light or lite coconut milk.
- Red curry paste: This thick paste is made from red chili peppers, as well as other ingredients, to flavor popular Thai dishes. I love the Thai Kitchen brand or the Mekhala brand. You can find it in the Asian food aisle at the grocery store. Do not replace it with curry powder.
- Maple syrup: This ingredient adds a touch of sweetness while keeping the dish refined sugar-free.
- Soy sauce: Replace soy sauce with tamari if you are following a soy-free diet. Alternatively, you can use coconut aminos.
- Sriracha sauce: If you enjoy spice and heat, you can flavor the red curry sauce with sriracha. If you don't like spiciness, omit it completely.
- Lime juice: A dash of lime juice brightens and freshens the overall flavor.
- Cornstarch: Cornstarch helps the red curry sauce thicken while cooking. You can also use arrowroot starch or arrowroot flour instead.
How to make Thai red curry noodles
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, cook the noodles according to the package instructions, but undercook them 3 minutes. The noodles will cook further with the sauce later on. After, drain and rinse the noodles with cold water. Set aside.
Next, in a non-stick pot, warm the oil over medium-low heat. Add finely diced onion, minced garlic, and grated ginger. Cook, stirring together, for 3-4 minutes or until soft and fragrant.
Then, add the coconut milk, red curry paste, tomato paste, soy sauce, maple syrup, lime juice, and sriracha sauce to the pot. Whisk together. Bring the sauce to a boil, then stir in the cornstarch. Keep cooking until the sauce becomes thicker and creamier.
After, add cooked rice noodles to the pot. Stir together until hot and evenly coated. The noodles will finish cooking and begin to absorb some of the sauce. Serve noodles immediately. Garnish with green onion, fresh cilantro, sesame seeds, and red pepper flakes. Enjoy!
Frequently asked questions (FAQ)
What does Thai red curry consist of?
Thai red curry paste is primarily made from red chili peppers, which gives it a moderately spicy flavor. Additionally, it typically contains other flavorful ingredients like lemongrass, coriander, garlic, and ginger.
What is the difference between red and green curry?
In short, red curry is made from dried red chili peppers while green curry is made from fresh green chili peppers. Red curry has a bold, spicy flavor and a red appearance. On the other hand, green curry is sweeter and has a green appearance. Read Understanding the Differences Between Thai Curries to learn more.
Does curry taste good with noodles?
Absolutely! Red curry is typically served over rice or along with noodles. I think both options are equally delicious. If you want to enjoy the sauce without noodles, that's totally fine. It works well as a standard red curry too.
Is red curry ramen spicy?
Yes. These red curry noodles are quite spicy. If you prefer a milder flavor, I recommend omitting the sriracha sauce and only using 2 tablespoon of red curry paste.
What to serve with Thai red curry noodles
Enjoy these Thai red curry noodles all on their own, or serve them with your choice of veggies and protein. There are endless options to choose from, but I've listed my favorites below.
- Vegetables: toss in a blend of stir fry vegetables, such as broccoli, carrots, bell peppers, mushrooms, and snap peas
- Leafy greens: stir in kale or spinach during the final few minutes for extra greens
- Protein: top the noodles with crispy tofu or chicken (if you are not meat-free)
- Garnish: don't forget to garnish the noodles with green onion and cilantro
More vegan red curry recipesPrint
Thai red curry noodles are vegan, gluten-free, spicy, creamy and flavorful! This quick and easy dinner recipe is made with one pot. The coconut red curry sauce contains coconut milk, Thai red curry paste, garlic, ginger, and lime. You can serve these rice noodles with vegetables and your choice of protein, like tofu or chicken. It's a delicious 30 minute meal idea for weeknights and busy families! #redcurry #thairedcurry #currynoodles #noodles #curry #vegancurry #vegetablecurry #padthai #stirfry
- 8 oz pad thai or stir fry noodles
- 1 tbsp oil (avocado, olive, or coconut oil)
- ½ cup yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 1 can full-fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp tomato paste
- 2 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1 tbsp lime juice
- 2 tsp sriracha sauce
- 2 tsp cornstarch or arrowroot starch
- ½ cup sliced green onion
- ¼ cup fresh cilantro
- 1 tbsp sesame seeds
- 1 tsp red pepper flakes
- Cook the noodles according to the package instructions, but undercook them 3 minutes. The noodles will cook further with the sauce later on. After, drain and rinse the noodles with cold water. Set aside.
- In a non-stick pot, warm the oil over medium-low heat. Add finely diced onion, minced garlic, and grated ginger. Cook, stirring together, for 3-4 minutes or until soft and fragrant.
- Add the coconut milk, red curry paste, tomato paste, soy sauce, maple syrup, lime juice, and sriracha sauce to the pot. Whisk together. Bring the sauce to a boil, then stir in the cornstarch. Keep cooking until the sauce becomes thicker and creamier.
- Add cooked rice noodles to the pot. Stir together until hot and evenly coated. The noodles will finish cooking and begin to absorb some of the sauce.
- Serve noodles immediately. Garnish with green onion, fresh cilantro, sesame seeds, and red pepper flakes. Enjoy!
- How to serve: Enjoy the noodles on their own, or serve them with your choice of vegetables and protein. I recommend a stir fry blend (such as broccoli, carrots, peppers, mushrooms, etc.) and tofu or chicken.
- Serving Size: 1 serving
- Calories: 463
- Sugar: 10g
- Fat: 21g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 7g
Keywords: red curry noodles, thai red curry noodles
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