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Thai Red Curry Noodles with chopped peanuts and scallions.
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5 from 9 votes

The Easiest Thai Red Curry Noodles

The Easiest Thai Red Curry Noodles recipe that's ready in less than 15 minutes. Basic ingredients are transformed into a very flavorful meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main
Cuisine: Vegan
Servings: 4 people
Calories: 743kcal

Ingredients

  • 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)

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.

Video

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

Calories: 743kcal | Carbohydrates: 108g | Protein: 10g | Fat: 31g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 225mg | Potassium: 402mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1774IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 3mg