The Easiest Thai Red Curry Noodles recipe that's ready in less than 15 minutes. Basic ingredients are transformed into a very flavorful meal.
There's nothing more comforting than a big bowl of saucy noodles. Especially when they're quick and easy to prepare. This recipe is so easy, I even have my teens make it for dinner when I don't feel like cooking. Which is more often than I'd like to admit!
This dish was inspired by my Thai Tofu Burgers with Thai Red Curry Dressing and this Easy Pasta with Tahini Sauceย recipe.
Jump to:
๐ฅฃ Why This Recipe Is Fabulous
- This recipe takes just 15 minutes to cook and can be prepped in less than 5 minutes.
- Only 9 budget-friendly ingredients are needed to make this yummy dish.
- All the ingredients are pantry-friendly.
- Peanut butter makes this sauce deliciously creamy and adds good fat and protein to this vegan meal.
- This recipe is kid-approved!
๐ How to Make This Recipe
Cook the Noodles
Cook the noodles according to the directions on the packet. Most types of noodles will work in this recipe. I used Pad Thai Rice Noodles and they soaked up the sauce deliciously. Ramen and Udon noodles would also be good with this sauce.
Make the Thai Red Curry Sauce
Add the coconut milk, vegetable broth, maple syrup, Thai red curry paste, peanut butter, garlic, ginger, and fresh lime juice to a large skillet.
My preferred brand of unsweetened coconut milk is Thai Kitchen. It's fuller and creamier than other brands I've tested. Take note that Thai red curry paste sometimes contains shrimp paste. Check that the brand you are using is vegan if that is your preference. I use Thai Kitchen and Mekhala, both of which are vegan.
Whisk the ingredients until fully incorporated. Simmer uncovered for 10 minutes. Add salt to taste.
Add the Cooked Noodles to the Sauce
Mix in the noodles and cook until warmed through.
Be careful not to overwork or overcook the noodles. Mushy noodles are never fun to eat.
Garnish Thai Red Curry Noodles For Serving:
Serve immediately. Garnish with chopped peanuts and scallions.
๐ฉ๐ผโ๐พ Ingredients & Nutrition
Non-vegan Thai red curry paste usually contains shrimp paste, as well as red chili peppers, garlic, sea salt, lemongrass, and turmeric. The vegan brands I use (Mekhala and Thai Kitchen) are made with shallots, garlic, lime juice, dried red chili, galangal, lemongrass, soy sauce, coriander seeds, cumin seeds, coriander root, salt and blackย peppercorns. Mekhala uses gluten-free soy sauce, making it both vegan and gluten-free.
Peanut butter is rich in heart-healthy fats and is a good source of protein. A 2-tablespoon serving of peanut butter contains up to 8 grams of protein and 2 to 3 grams of fiber. It's also rich in vitamins and minerals including the B vitamin niacin, iron, potassium, and vitamin E.
The healthiest peanut butter is made from just peanuts. Added salt, sugars, and oils change its nutritional profile. A peanut butter with salt added can have 100 to 150 milligrams of sodium, while an unsalted version is sodium-free. Sugars may be added too, and can add up to 7 grams, or 28 calories per serving.
To add more plant-based protein to this meal, make my quick and easy Red Thai Curry with Tofu recipe on this site. Or visit my Vegan Asian-inspired recipes page for more inspiration.
๐ฉ๐ฝโ๐ณ Made This Recipe?
Share your Easiest Thai Red Curry Noodles creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would rate this recipe and leave a comment. Thank you in advance.
๐ Recipe
The Easiest Thai Red Curry Noodles
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking for Peanuts.
Ingredients
- 16 ounces Pad Thai Rice Noodles
- 14 ounces unsweetened coconut milk canned
- ยผ cup vegetable broth
- 3 tablespoons peanut butter smooth
- 3 tablespoons Thai red curry paste vegan (Thai Kitchen)
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- 1 tablespoon minced ginger
- 2 garlic cloves minced
- Salt to taste
- Chopped peanuts for serving (optional)
- Chopped scallions for serving (optional)
Instructions
- Cook the noodles as per packet directions. Drain and set aside.
- Make the Curry: Meanwhile, in a medium saucepan, add the coconut milk, vegetable broth, peanut butter, Thai red curry paste, maple syrup, fresh lime juice, ginger, and garlic.
- Whisk the curry ingredients to combine.
- Cook the curry over medium-high heat, stirring frequently. Bring the liquid to a gentle boil before reducing the heat. Simmer uncovered for about 10 minutes, or until the sauce starts to thicken. Add salt to taste.
- Mix in the noodles and continue cooking until warmed through.
- Garnish with chopped peanuts, and scallions. Serve immediately.
Notes
- Feel free to substitute the rice noodles for your preferred noodles. Most types will work in this recipe.
- Mekhala and Thai Kitchen make vegan Thai red curry paste.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Malia says
So easy, fast & tasty! I had the sugary peanut butter, so couldโve used less maple syrup. But we still ate everything! Added spinach, fried tofu & used soba noodles. Will definitely make this again using whateverโs in the pantry/fridge
Nisha Melvani, RDN says
So happy to hear you enjoyed it. Good that you reduced the maple!
Shelly says
Please, please add METRIC measurements for those of us in the rest of the world ๐๐๐
Nisha Melvani, RDN says
Working on this!
Alexandria says
I had some Thai noodles I wanted to use up so I googled and found this recipe and made it and I have to say this is going to be going into my rotation! I don't even usually like curry (I can't handle very spicy) but this recipe was amazing and so easy. It's got a little kick but the flavors make this amazing! I was using up all sorts of odds and ends so I ended up doing half noodles and have spaghetti squash and added chicken, a fried egg, cilantro and avocado and it was insanely good!do yourself a favor and try this out!!!
Nisha Melvani says
Awww ...thanks so much for letting me know. Mean a lot to hear how much you enjoyed the recipe.
Emily says
How much is considered a serving? Iโm making this tomorrow.
Nisha Melvani says
Hi Emily, About 4 ounces noodles per serving, for a total of 4 servings. You can add some baked tofu for protein too, if desired.
Have a great day.
Emily Gengler says
So good!!!
Nisha Melvani says
So gad you liked it. Thanks Emily.