Looking for a delicious and flavorful Thai Red Curry Noodles recipe? Look no further than this recipe that’s perfect for dinner and packed with spices and veggies. This Thai-inspired dish is so unbelievably flavor packed, that you’ll feel like you’re right on the streets of Bangkok!
Try our Thai Red Curry Noodles for a taste of Thailand’s fiery flavors!
There’s so much to say about the garlic being sautéed with the beautiful veggies. This combo is a total game changer with the sauce. It’s like a dream team of veggies with the basil, cilantro, green onions and bell pepper. You can use any color bell pepper, this is purely a preference thing. The coconut milk and the Thai Red curry paste are just the chef’s kiss. And then the soy sauce? Ok, now I’m getting hungry again.
Sometimes you’ll need to thicken the sauce a bit so do that with some water and corn starch mixed together, aka cornstarch slurry. It should help for sure. But seriously the flavors will make you think you’re walking the (good parts of) streets of Bangkok! Kinda like a virtual vacation haha. Not really but it’s close enough! The tender noodles infused with all that goodness is just a dinner packed full of happiness!
If you are looking for the PERFECT way to cook Thai Red Curry Noodles, try our method!
There are so many different ways to make this dish. There’s really anything you can do to alter this recipe and make it your own. This is just our personal preference and how much we like it. Everyone puts their own spin on this and most of the time they might amp up the heat with the red curry paste and really. creates a fiery sensation for your taste buds. We sometimes use a Sun-Dried Tomato Paste, which its a bit more pricy but definitely worth it!
If you’re vegan, you may consider replacing the soy sauce with Tamari or some Coconut Aminos Teriyaki Sauce. The adaptability of this dish is what makes it so beautiful. You either want it to be seasoned like crazy, spicy or straight up veggie, there’s a variation for everyone and we can all enjoy the aromatic and delicious experience!
Tips for Making Perfect Thai Red Curry Noodles
Fresh Herbs: We recommend fresh Basil, Cilantro, and Green Onions because they really are the star of this dish. Get the most vibrant and fresh veggies you possibly can because the qualities of fresh herbs really bring that Thai street food essence.
Shaking Coconut Milk: You absolutely MUST shake the coconut milk can to ensure there’s the perfect amount of creaminess. It’ll get evenly distributed which will make the curry so much more rich and satisfying. You can really get the full potential from a shaken can of coconut milk.
Curry Paste Adjustments: You can adjust how much Thai red curry paste you use because you have to keep in mind that it’s pretty spicy. We used 3 tbsps but use a lower amount if you prefer less spicy Thai Red Curry Noodles, otherwise add more if you want it to be spicier! You can make it as mild or fiery as you want!
Corn Starch Slurry: To get a thicker sauce, you may want to add a corn starch slurry which is a teaspoon or corn starch mixed FULLY into about 1/4 cup of cold water. Make sure it’s fully lump free before adding it to the sauce then stir it all together.
Don’t Rush The Veggies Being Sautéed: When you’re sautéing those vegetables, let them get fragrant before continuing with the recipe. Obviously you don’t want them to burn but let the flavors fuse together. Don’t rush it. This is where the magic happens!
Ingredients
- 14 oz Rice Noodles
- 1 tbsp sesame oil
- 2 tsp Garlic (minced)
- 1 Bell Pepper (thinly sliced)
- 1/4 cup Thai Basil (chopped)
- 1/3 cup Cilantro (chopped
- 1/3 cup Green Onions (thinly sliced)
- 1 can Coconut Milk
- 3-5 tbsp Thai Red Curry Paste
- 3 tbsp Tomato Paste
- 2 tbsp Soy Sauce
- 1 tsp Corn Starch mix with 1/4 cup water
Instructions
To make this flavorful Thai Red Curry Noodle recipe, begin by sautéing bell peppers, minced garlic, Thai basil, cilantro, and green onions in sesame oil.
Next, add coconut milk, red Thai curry paste, and tomato sauce mix together and let the flavors meld.
Add a corn starch slurry to thicken the sauce. Cook rice noodles according to package. Mix cooked noodles into the sauce, ensuring they are fully coated.
Serve and Enjoy! You will seriously want to keep eating more and more! We couldn’t stop!
Thai Red Curry Noodles are seriously so amazing!
This dish is a perfect combination of bold flavors and comforting textures that will satisfy your cravings and leave you wanting more. Give it a try and experience the deliciousness for yourself!
Storage recommendations
use airtight containers when refrigerating
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best! Keep those flavors together with these containers and you won’t add any additional weird odors from the refrigerator.
LENGTH OF TIME IN REFRIGERATOR/FREEZER
Keep the Thai Red Curry Noodles in your refrigerator for a maximum of 4 days. If you freeze it, then a maximum of 1-2 months. We recommend consuming it as soon as possible but if you need to, storing it is always an option.
separate the sauce for better texture
If possible, try and store the rice noodles separately from the sauce. This will help prevent the noodles from being overly saturated and keeps the original texture as best as possible.
Avoid overcooking if you plan to have leftovers
If you think you will have leftovers, try not to overcook the noodles initially. Then when you reheat it, it’ll cook fully and feel like it’s brand new! Nobody likes extra mushy noodles.
LABELING
Label the containers with dates to help you in the future. Keeping track of the freshness will ensure you eat it within a reasonable timeframe.
REHEAT PROPERLY
You may microwave the Thai Red Curry Noodles or pop it back into a pot and add a bit of water to it, then reheat on the stove top for a few minutes on medium heat.
FREQUENTLY ASKED QUESTIONS
Absolutely! Rice noodles are preferred because of the texture, but you can use noodles like egg noodles or some low carb options out there. Just adjust your cooking times to whichever you go with.
It really doesn’t matter which brand you go with because ultimately various brands have various spice levels. Their flavor profiles are different but you can’t go wrong with Thai Red Curry Paste from Thai Kitchen. And it’s gluten free!
This is such a great dish for meal prepping! Maybe avoid adding the sauce to the noodles in that case. Keep them separate and store the sauce in the fridge with the cooked rice noodles. Assemble it all when ready to eat!
Gently reheat it on the stove over low heat. Add some water or coconut milk to help.
Add a protein! Like chicken or shrimp. And tofu if you’re vegetarian/vegan! You can have any variations you’d like. Just adjust any cooking times accordingly. Don’t eat uncooked meat!
Want More Great Recipes like this? Here are some of our Go-To Recipes
Coconut Chicken Curry in a Crockpot
Love Our Thai Red Curry Noodles? Please Provide Us Feedback!
If you make our Thai Red Curry Noodles, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
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Thai Red Curry Noodles
Ingredients
- 14 oz Rice Noodles, cooked
- 2 tsp Garlic, minced
- 1/4 cup Basil
- 1/3 cup Cilantro
- 1/3 cup Green Onions
- 1 Bell Pepper, sliced
- 1 can Coconut Milk, shaken
- 3-5 tbsp Thai Red Curry Paste
- 3 tbsp Tomato Paste
- 2 tbsp Soy Sauce
- 1 tsp Corn Starch mix with 1/4 cup water
Instructions
- To make this flavorful Thai Red Curry Noodle recipe, begin by sautéing bell peppers, minced garlic, Thai basil, cilantro, and green onions in sesame oil.
- Next, add coconut milk, red Thai curry paste, and tomato sauce mix together and let the flavors meld.
- Add a corn starch slurry to thicken the sauce.
- Cook rice noodles according to package. Mix cooked noodles into the sauce, ensuring they are fully coated. Enjoy!
So good! And easy! Can’t wait to try more recipes.