by Sheenam 2 Comments
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Delicious and easy ten minute Thai red curry rice noodles that are perfectly sweet and spicy, bursting with Asian flavours and super ideal for a quick vegan dinner/ lunch recipe and made with a very short list of ingredients.
How do we feel about a noodle recipe that is a) delicious & bursting with Asian flavours, b) vegan, gluten free & healthy and c) made with only six ingredients? We feel good. I am happy to share with you a delicious recipe for simple Thai red curry rice noodles that gives you equal joy as enjoying a cosy serving of Thai red curry and yet is absolutely fuss free and made in just one pot AND just six ingredients (including basic ingredients like oil, ginger & garlic)
This recipe is inspired by the existing soupy Thai red curry noodles recipe on the blog and is as delicious as this comforting bowl of red curry with rice. This recipe is perfect if you are craving a delicious vegetarian meal (also naturally creamy and vegan) and totally ideal for adding to your meatless menu.
How to make vegan Thai red curry rice noodles?
Ingredients for ten minute Thai red curry noodles
- Noodles: Rice Noodles, Udon or regular spaghetti Noodles - whatever you have in your pantry should work. (The cooking instructions will vary for all) I love using rice noodles for all my Asian noodle recipes - does not require any cooking. Check recipe card on how to cook/ prepare rice noodles. There is also the given advantage => rice noodles will make this recipe gluten free.
- Sesame Oil: Regular or toasted sesame oil.
- Garlic and Ginger: Finely chopped or grated. Store bought paste should work fine as well though freshly grated is better.
- Thai red curry paste: This is the brand I use. About 3 tablespoons for this recipe mixed with about a tablespoon of water before adding it to oil for slight cooking.
- Soy Sauce: If using dark, then about 1 tablespoon or 2 tablespoons of light soy sauce.
- Brown Sugar: Love adding a little bit of sweetness to all of my Asian recipes. You can also use maple syrup instead.
Instructions for vegetarian Thai red curry rice noodles
Start by cooking ginger and garlic in some sesame oil until lightly fragrant.
Now add curry paste mixed with water and let cook for a couple of minutes. Then add coconut milk, sugar, soy sauce and cook until the sauce has thickened (2-3 minutes). Add the noodles and toss until fully covered in creamy Thai red curry sauce.
Do a little bit of taste test to check if any salt is needed (it also depends on what brand of soy sauce you are using)
Sprinkle some sesame seeds and chopped spring onions and serve immediately. Enjoy!
Possible variations/ questions
- Toppings: My favourite variation/ addition to any Asian noodle recipe would be this oven baked crunchy tofu - even better if tossed in some hoisin sauce (see recipe: )
- Flavour: The Thai curry paste has so much flavour that you'd be satisfied with this by itself, but if you feel like going extra, feel free to add a tablespoon or two of peanut butter to the sauce (inspired by this comforting bowl of soupy Thai curry noodles)
- What to serve with Thai red curry noodles?sticky sesame cauliflower, sticky sesame tofu or crispy fried corn.
Similar Asian recipes on the blog:
- Mushroom Potstickers (Gyozas)
- Basil Tofu Rice Noodles
- Mushroom and Pepper Rice
- Ginger Garlic Fried Rice
- Pan Fried Noodles with Chilli Garlic Veggies
- Crispy Spring Rolls
Description
Delicious and easy ten minute Thai red curry rice noodles that are perfectly sweet and spicy, bursting with Asian flavours and super ideal for a quick vegan dinner/ lunch recipe and made with a very short list of ingredients.
Ingredients
Scale
- 150 grams Rice Noodles or any kind of noodles (spaghetti, udon)
- 2 tbsp Sesame Oil
- 1 tsp Ginger
- 1 tsp Garlic
- 1 tbsp Soy Sauce (see Notes)
- 3 tbsp Red Thai Curry Paste
- 2/3 cup Coconut Milk
- Toppings: Sesame Seeds, Spring Onions (roughly chopped)
Instructions
- Cook the noodles as per package instructions (I cook rice noodles by adding hot boiling water to raw uncooked noodles and covering for 10 minutes until they soften up)
- While the noodles are cooking, heat sesame oil in a wok/ pan and add garlic and ginger. Cook until lightly fragrant (roughly one minute on medium low flame)
- Mix together Thai red curry paste with a tablespoon of water and add the mix to the sesame oil ginger, garlic. Cook for a couple of minutes.
- Add coconut milk, sugar, soy sauce and let the sauce cook for a 4-5 minutes until thickened.
- Add the cooked rice noodles and mix well. Taste and test for salt. Sprinkle sesame seeds and spring onions. Enjoy!
Notes
Soy Sauce: If using dark, then about 1 tablespoon or 2 tablespoons of light soy sauce.
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Reader Interactions
Comments
MiesaIn your instructions it says to add sugar but I’m not seeing in the ingredient list how much?
Reply
- Sheenam
Hi Miesa, 1 to 1.5 tbsp should be enough. Hope you enjoy the recipe.
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