Thai Curry Noodles Recipe – Moving on to Real Food

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!

highlight

• 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.

Helpful Tips

1. 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.
2. If the sauce is too thick, You can stir in a little vegetable broth to make it saucier.
3. 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.
4. Simplify the recipe. You can skip the bell peppers and cabbage for super quick and easy noodles in red curry sauce!

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.