Name: Thai Red Curry Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 16 ounces brown rice noodles; 1 can full fat coconut milk; 3-4 tablespoons Thai red curry paste; 2 tablespoons tomato paste; 1-2 tablespoons soy sauce or tamari; 4 large cloves garlic, minced; 1 tablespoon fresh grated ginger; 1 tablespoon olive oil; 2 teaspoons maple syrup or honey; Juice from 1 lime (about 1-2 tablespoons); 1 teaspoon cornstarch (tapioca or arrowroot powder can be used instead); Salt and pepper to taste; Cilantro, chopped; Scallions, sliced; Red pepper flakes; Your choice of protein (optional); Sauteed or steamed vegetables (optional)

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Introduction

Thai Red Curry Noodles offer a deliciously spicy and creamy meal that comes together quickly. This dish blends rich coconut milk with fragrant red curry paste and fresh ginger for a satisfying twist on traditional noodles.

A close-up view of a black cast iron skillet filled with flat, wide noodles covered in a rich, creamy reddish-orange sauce. The noodles are slightly twisted and coated fully by the sauce, which has specks of red chili flakes scattered throughout. Bright green chopped cilantro leaves are sprinkled generously on top, adding a fresh contrast. Nearby, there are two small white bowls, one containing red chili flakes and the other with fresh cilantro, placed on a white marbled surface. A pair of black chopsticks rest to the side, and some scattered cilantro and chili flakes are visible on the surface around the skillet. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces brown rice noodles
1 can full fat coconut milk
3-4 tablespoons Thai red curry paste
2 tablespoons tomato paste
1-2 tablespoons soy sauce or tamari
4 large cloves garlic
1 tablespoon fresh grated ginger
1 tablespoon olive oil
2 teaspoons maple syrup or honey
Juice from 1 lime (about 1-2 tablespoons)
1 teaspoon cornstarch (tapioca or arrowroot work too)
Salt and pepper to taste

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the brown rice noodles according to the package instructions. Undercook them slightly as they will continue to cook in the sauce.
Step 2: In a small pot or skillet, heat olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until the garlic turns a light golden brown.
Step 3: Add the coconut milk, Thai red curry paste, tomato paste, soy sauce (or tamari), maple syrup (or honey), lime juice, salt, and pepper to the pot with garlic and ginger. Whisk until the mixture is smooth and well combined.
Step 4: Bring the sauce to a gentle boil. Whisk in the cornstarch to help thicken the sauce, then reduce the heat to low and let it simmer for 2–3 minutes.
Step 5: Drain the noodles once cooked and add them to the sauce. Simmer over low heat to allow the sauce to thicken further and for the noodles to finish cooking.
Step 6: The dish may seem quite saucy at first; the noodles will absorb much of the sauce as it sits. If you prefer less sauce, start by mixing in half the sauce and add more as desired.
Step 7: Garnish with fresh cilantro, scallions, and red pepper flakes. Serve with your favorite protein and sautéed or steamed vegetables, or enjoy the noodles on their own.

Tips & Variations

Use tapioca or arrowroot starch as a substitute for cornstarch to thicken the sauce if preferred.
Add vegetables such as bell peppers, snap peas, or spinach for extra color and nutrients.
Adjust the amount of red curry paste to control the spice level according to your taste.
For added protein, toss in cooked chicken, shrimp, or tofu right before serving.

Storage

Store leftover curry noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

A bowl of spaghetti noodles covered in a smooth, reddish-brown sauce, topped with green chopped herbs and small pieces of red chili flakes scattered over the dish. The noodles are arranged in a loose pile in the middle of a white bowl with small brown speckles. To the upper right, a white bowl filled with more red chili flakes is partially visible. The background is a white marbled surface with scattered green herbs and chili flakes nearby. A pair of black chopsticks rests along the lower right edge of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular wheat noodles instead of brown rice noodles?

Yes, regular wheat noodles or other types like egg noodles can be used. Just adjust the cooking time according to the package instructions.

How spicy is this Thai red curry noodle dish?

The heat level depends on how much red curry paste you add. Starting with 3 tablespoons gives a moderate spice, but you can reduce or increase it to suit your taste.