thai curry noodles

Red Curry Noodles! Lots of fresh veggies, seared tofu, slurpable noodles, and a saucy coconut red curry sauce. Stovetop to table in 30 minutes flat!

Red Curry Noodles

stir fry rice noodles

olive oil

garlic,

thumb-size piece of ginger, peeled and grated

tofu,

red curry paste

stir fry vegetables (see notes)

coconut milk

soy sauce

sugar

sriracha or chili paste

cilantro,

Noodles

Boil for 3-5 minutes (depending on thickness). Drain and set aside. 

Garlic and Ginger

Heat the olive oil over medium heat. Add the garlic and ginger. Saute until soft and fragrant.

Tofu and Vegetables

Give your tofu a quick press with paper towels to get extra water out. Add the curry paste, tofu, and the vegetables to the pan. Stir gently, and saute until the everything is almost starting to caramelize a little bit &#8211; about 10 minutes.

Sauce

Add the coconut milk, soy sauce, sugar, and chili paste. Throw in your cilantro.

Finish

Add the cooked noodles and toss to combine. YUM!

This recipe is delicious! It's the first dish I've ever made with tofu, but we've already made it twice in the past couple of weeks. The second time we marinated with tofu beforehand which brought a lot more flavor to the tofu IMO. Heats up great for lunch the next day, too. 

This is definitely going to be a staple for us going forward :)

I made this for dinner tonight and it was amazing. A keeper of a recipe for a fast, warm dish. I actually used fettucine noodles on hand with broccoli and julienned carrots.

I made this tonight with coconut aminos! It was great. I left out the sugar because I find coconut aminos much sweeter than soy sauce.

Thank You! I made this the other day and it’s pretty darned delicious. I followed Lindsay’s suggestion to let the rice noodles sit it hot water for 1/2 an hour and it worked a treat! No gloggy stick together mass of noodles! I used white rice noodles and I added about a tablespoon of peanut butter at the end for a little added oompf. Will definitely make again!!

OMG this is OMG delicious! I did just as the recipe said. I used spinach, mushrooms , broccoli, carrots,3 fresh tomatoes, but did put shrimp in it and did what the directions said and this is just  fantastic/delicious . Over the top delicious I should say !!! I did add a little more sriracha  to mine and a little splash of soy sauce extra . Love this recipe will make it again.

Made this recipe tonight and it was delicious! Used mushrooms, spinach, red capsicum and carrots. Only change to the recipe was that I pan-fried the tofu separately first for 10 minutes.

I made this tonight and threw in shredded chicken instead of tofu- it was delicious!! Just the right amount of spice and sweetness. We’ll be keeping this in rotation for sure! Everything I’ve made of yours has been amazing, thanks for all your hard work!

Made this and eating the leftovers on REPEAT! Dare I say it’s my fav of your noodle dishes to date?! Made a few tweaks to lessen the sugar + up the spice level, then served it over a bed of spinach. PERFECTION. Thank you!

Made this tonight! It was delicious. I was amazed at how much flavor there was with not too many ingredients! Thank you for the recipe, I am so full!

Made this last night with shrimp and it was so delicious and easy! Will definitely be adding it to the lineup :)

I've never tried thai red curry before, and I have been kinda iffy about the curry and coconut milk combination (though i know that's a popular thing). I made this tonight just to try something new, and it was amazing!! The flavors worked really well together and the sriracha added a nice kick. Very warm and comforting, and you can't go wrong with slurpable noodles! Glad I have most of the ingredients left over to make this again soon!

I made this for dinner tonight, and it was delicious! I didn't add protein, but I used about 6 cups of vegetables (broccoli, carrots, and purple cabbage). This will definitely become a regular part of our meal rotation!

Made this tonight with asparagus, mushrooms, shredded carrots and a some shredded cabbage.  It was, as expected, amazing!  Full of veggies, flavorful, and came together in less than 30 minutes.  Can't ask for more than that.  Thanks again guys.

I've been a big fan of your blog for a long time, thank you. While the picture is beautiful, and I had high hopes for this dish, it fell a little flat for me.
 
A few things I learned along the way: 
1) soak noodles in warm water, but test them for doneness along the way, and don't use the range/burner. Just start with warm water don't try to keep it warm - I left the noodles soaking for 30 min, but to keep them warm I had the burner on low, they fell apart. 
2) I used lite coconut milk, which was a bit too watery for this dish (my fault, the original recipe calls for regular coconut milk, but I wanted to reduce the fat content). 

The disappointing part for me though, was the lack of flavor. The heat was also just too mild for me. I ended up doctoring it with lime juice, chili paste, cilantro, and sliced fresh jalapenos which helped. 

Next time I'll use the full fat coconut milk, more curry paste, lime juice, and chili paste. 

Thanks for the inspo!

So good! Thank you for this quick method to get my Thai curry noodle fix! My onechange was that i did 1T soy sauce and 1T fish sauce. Gives it that authentic umami kick! Yum!!! I also followed another commenter and threw in 1T of peanut butter at the end. Loved it!

https://www.youtube.com/watch?v=gqDHq_7J9gA

Lots of fresh veggies, seared tofu, slurpable noodles, and a saucy coconut red curry sauce. Stovetop to table in 30 minutes flat! 

Full recipe: https://pinchofyum.com/red-curry-noodles

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Red curry paste: https://pyum.co/2DPMIBw
Coconut milk: https://pyum.co/2t0lt0A

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A flavorful and very addicting Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy.

THAI COCONUT CURRY NOODLE SOUP (Khao Soi)

dry rice noodles

coconut, peanut or olive oil

shallot

lemongrass

garlic cloves, rough chopped

Thai Red Curry Paste (store-bought, I

turmeric – optional

cardamom– optional

chicken broth

lime leaves (optional, but delicious!)

red bell pepper (optional- sub other veggies)

fish sauce– or vegan fish sauce

brown sugar, palm sugar

chili garlic sauce (Sambal Olek)

lime

basil basil

Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.

While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.

In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste,  turmeric, and a pinch of cardamom. Saute for 1-2 minutes.

Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.

Add the prawns (or chicken or tofu)  and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.

Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.

Garnish with fresh basil, pickled mustard greens, crispy rice noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.

Sumptuous! We really enjoyed this recipe. I will certainly make it again, especially for guests.

Excellent!  Reminded us of our amazing time in Thailand, and eating this soup in Sukothai at a local festival.

I will definitely be making this recipe again.  

Thank you!

So delicious! My husband actually stood up and applauded after eating and my 1-year old joined the clean plate club! So delicious and this will definitely become a go-to on cold nights. We made with chicken but will try the shrimp next. Thank you!

This is such an easy and adaptable recipe. I used Rebecca Katz’s Thai coconut broth in lieu of the coconut milk and chicken broth (her broth recipes are amazing). I also added broccoli and threw in some spinach at the end. The balance of salty, sweet, sour, and umami from the fish sauce is just right.

This is one of my favorites! Ours turned out a bit salty (probably the curry paste - Mae Ploy) but we didn't mind that. Added some extra chicken broth and slurped away!
Great with bean sprouts too if you hate bell peppers as much as I do, haha.

Our first time making this and we felt like we had went out to a restaurant for dinner! We added mushroom to the broth and then chopped cashews.  Otherwise, we followed pretty closely. Thank you!

With this post, I have finally found a set of recipes that ticks all the boxes:  uses everyday ingredients, easy to prepare, family-pleasing, nutritious and adaptably plant-based or not depending on one's family's preferences.  Bravo!

I haven't put it all together yet, but I've prepared the broth and the noodles separately for the Khao Soi. It's for a dinner party in two days.  Should I put the crispy tofu in broth now or in the morning of party?  Thanks!  Can't wait for my guests to drool over this yummy soup! (And Thai Springs Rolls and Pad Thai.)

Thank you so much!!!  I'm so excited to share all this wonderful food with my friends!  Thai food is so delicious and I think you've done a beautiful job in your explanations, descriptions and photos (I haven't watched the videos, but I'm sure they're just as great!).  I cook a lot but have not tried Thai food (although I visited Thailand 2 years ago and am still licking my chops from all the absolutely delicious food there!  I even took an absolutely fabulous cooking class one day!). Thank you so much for your reply and I can't wait to continue to march through your website and fabulous recipes.  It also gets me going to our great Asian Market--which is a treat to visit.  Oh!  Also:  I LOVE WHAT YOU WROTE AT THE END, the P.S. ABOUT OUR LIVING TOGETHER AND RESPECTING ONE ANOTHER AND LEARNING FROM ONE ANOTHER.  Beautiful!!! (And sad that we need to articulate this necessary, important sentiment.). Thank you!!!!

Thank you sooooo much!  And continued success with all your endeavors.  We bring people together through yummy food! Thank you for all you do.

(I'm not stalking you, I promise but....) I'm making this dinner for 20 people and have prepped all that I can prep for the Pad Thai -- your recipe x10.  Any suggestions/ideas regarding cooking before guests arrive?  Can I prepare all the Pad Thai and put finished product in oven in a serving dish?  Thank you and sorry to keep bothering....

https://content.jwplatform.com/videos/HdibMyDc.mp4

15 Minute- Thai Coconut Curry Noodle Soup from Northern Thailand called Khao Soi!  This FAST, FLAVORFUL &  EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken! Vegan adaptable! 

Thai Coconut Curry Noodle Soup Video ( Khao Soi) 

Our Thai Panang Curry Noodles with Meat Sauce recipe uses common Asian pantry ingredients. The comforting one pot dish will transport your taste buds straight to Thailand.

Thai Panang Curry Noodles with Meat Sauce

panang curry

beef

rice noodles

makrut (kaffir) lime leaves, frozen

palm sugar

shallot,

garlic cloves,

ginger, coarsely minced

5.6 fluid ounces coconut milk (1 small can)

sugar (for meat marinade)

fish sauce

Thai chilies

oyster sauce

vegetable oil

water

salt

white pepper

Scallion (green part only) for garnish, thinly sliced

Ready in just 15 minutes, these Thai Red Curry Noodles are the perfect simple dinner recipe. They&#039;re naturally vegan, gluten free and pair perfectly with steamed veggies and your choice of protein!

Thai Red Curry Noodles

brown rice noodles

full fat coconut milk

curry

tomato paste (start with 2, add more if needed)

garlic

ginger

maple syrup

lime (about 1-2 tbsp)

cornstarch (tapioca or arrowroot work too)

Salt and pepper

cook noodles

Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, we&#039;ll continue cooking them a bit in the sauce.

saute garlic

In a small pot or skillet, add the minced garlic, grated ginger and olive oil. Saute until the garlic looks slightly golden brown.

whisk together

Add the coconut milk and all remaining ingredients to the pot (aside from the cornstarch) with the garlic and whisk until smooth.

boil

Bring to a boil, whisk in the corn starch, then reduce heat to low and let simmer for 2-3 minutes.

combine with sauce

Once the noodles are done cooking, combine the sauce with the noodles and let simmer over low heat to let it thicken further and finish cooking the noodles. It will seem saucy at first, but the noodles will absorb a lot of the sauce as it sits. If you don&#039;t like it too saucy, start with just 1/2 of the sauce with the noodles at first and add more as desired. I usually serve it with other veggies/protein, which is why I made it create a lot of sauce, but feel free to start small if you prefer that!

garnish and serve

Garnish with cilantro, scallions and red pepper flakes. Serve with your favorite protein, sauteed or steamed vegetables, or enjoy as is!

Get ready to indulge in flavorful and aromatic Thai red curry vermicelli noodles with vegetables packed with vibrant vegetables and served over delicate vermicelli noodles. It's light, healthy, and tasty, a perfect summer curry recipe! 

Thai Red Curry Vermicelli Noodles with Vegetables 

rice vermicelli noodles. More

oil. You need some oil

garlic, minced

red curry paste.

vegetables vegetables

stock stock

fish

sugar. This Thai red curry recipe uses white, Brown, or coconut sugar

lime juice

kaffir lime leaves,

Start by cooking the vermicelli noodles according to the package instructions. Drain and set aside.

Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the garlic and fry until fragrant, 15-20 seconds. 

Add red curry paste and stir-fry for 2 minutes until fragrant. Stir often and turn the fan on if the spices are getting too strong. Lower the temp to medium. 

Add the coconut milk to a gentle boil, or light bubbles form. 

Add in the vegetables and the stock and cook for 3-4 minutes or until the vegetables are tender enough to your liking. 

Season the curry with fish sauce, sugar, and kaffir lime leaves, and reduce the temperature to medium-low heat. Cook for just one more minute.

Turn the heat off, add the basil, and adjust the seasonings according to your taste preferences.

Serve the vegetable Thai red curry over the cooked vermicelli noodles in a bowl. Portion the noodles and curry into serving bowls for however many servings you need. Garnish with fresh basil leaves and lime wedges.

Delicious flavorful curry!  I was inspired to use green beans and zucchini from our garden and added some air fried tofu for protein.  Love your recipes!

I love this recipe! Easy to make and perfect for fridge clean out day 😆 I throw random veggies in and it is still delicious.

I’m a curry lover and never realized how easy it is to make. Great recipe for a beginner like me!

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Top 5 thai curry noodles recipes from across the web

The most viewed thai curry noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Curry Noodles

THAI COCONUT CURRY NOODLE SOUP (Kha...

Thai Panang Curry Noodles with Meat...

Thai Red Curry Noodles

Thai Red Curry Vermicelli Noodles w...

The most viewed thai curry noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine