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 mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main
Cuisine: Vegan
Servings: 4 people
Calories: 743kcal
- 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.
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