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!
🥣 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 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!
📖 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.
👩🏼🌾 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 black 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.
👩🏽🍳 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.
The Easiest Thai Red Curry Noodles
- 16 ounces Pad Thai Rice Noodles
- 14 ounces unsweetened coconut milk canned
- ¼ 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)
- 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.
- 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.
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.