Name: Gluten Free Red Curry Peanut Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 8 ounces rice noodles or gluten-free spaghetti; 2 teaspoons sesame oil; 1 tablespoon red curry paste; 2 cloves garlic, chopped; Pinch of chili flakes (optional); 1/4 cup vegetable broth; 3 tablespoons creamy unsalted peanut butter; 1/2 cup coconut milk; 1 tablespoon coconut sugar; 1 tablespoon coconut aminos or tamari; Juice of 1/2 a lime; Fresh cilantro, chopped; Green onions, sliced; Peanuts and/or sesame seeds

Jump to Recipe

Introduction

This Gluten Free Red Curry Peanut Noodles recipe is a vibrant and flavorful dish that comes together quickly. It’s perfect for a weeknight meal, combining tender rice noodles with a rich, creamy curry peanut sauce. Garnished with fresh herbs and crunchy peanuts, it’s both satisfying and easy to make.

A white bowl filled with a single layer of cooked orange noodles coated in a creamy sauce. On top of the noodles, there is a layer of light brown peanuts, broken into small pieces, scattered evenly. The top layer has bright green chopped scallions spread over the peanuts and noodles. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces rice noodles or gluten-free spaghetti
2 teaspoons sesame oil
1 tablespoon curry paste
2 cloves garlic, chopped
Pinch of chili flakes (optional)
1/4 cup vegetable broth
3 tablespoons creamy unsalted peanut butter
1/2 cup coconut milk
1 tablespoon coconut sugar
1 tablespoon coconut aminos or tamari
Juice of 1/2 a lime
Cilantro, for garnish
Green onions, for garnish
Peanuts and/or sesame seeds, for garnish

Instructions

Step 1: Cook the rice noodles according to package instructions. Once cooked, drain and rinse them with cold water to prevent sticking. Set aside.
Step 2: Heat the sesame oil in a large skillet over medium heat. Add the curry paste and cook, stirring frequently, for about 1 minute until fragrant. Add the chopped garlic and optional chili flakes and cook for another minute.
Step 3: Stir in the coconut milk, vegetable broth, peanut butter, lime juice, coconut sugar, and coconut aminos or tamari. Whisk everything together and bring the sauce to a simmer. Continue to simmer, whisking occasionally, until the sauce is slightly thickened.
Step 4: Add the cooked noodles to the skillet and toss them in the sauce to coat evenly and warm through.
Step 5: Remove from heat and garnish with fresh cilantro, green onions, and a sprinkle of peanuts and/or sesame seeds. Serve immediately and enjoy!

Tips & Variations

For extra protein, add cooked shrimp, tofu, or chicken when tossing the noodles in the sauce.
If you prefer a spicier dish, increase the amount of chili flakes or add fresh sliced chilies.
Swap coconut aminos or tamari for soy sauce if gluten is not a concern.
To make it nut-free, substitute sunflower seed butter for peanut butter and use a nut-free soy sauce alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed. Avoid microwaving for best texture.

How to Serve

A close-up of creamy pasta tossed in a smooth, thick orange sauce inside a white pan with a black rim, with noodles coated evenly and slightly glossy, and metal tongs lifting some pasta on the right side; the white marbled surface is faintly visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute rice noodles with other gluten-free options like zucchini noodles or shirataki noodles, but adjust cooking times accordingly.

Is this recipe spicy?

The recipe has a mild heat level, but you can easily adjust the spiciness by adding more or less chili flakes based on your preference.