These are the best Coconut Curry Noodles Bowls! Homemade (and super easy) coconut curry sauce, rice noodles, lots of fresh veggies, and a pile of herbs on top.
Coconut Curry Noodle Bowls
These Coconut Curry Noodle Bowls are quick to throw together and packed with veggies and brown rice noodles. Healthy AND easy.
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Made this tonight with an addition of a red bell pepper. The sauce is nothing short of magical! Thank you for this beautiful dish!
Macie
This this this this thisssss. 😍😍😍
I am eating this Coconut Curry Noodle Bowl for L & D every day right now and I guess you could say it’s going alright.
Alright as in –> creamy coconut curry sauce clinging to brown rice noodles (these are the ones I buy) with bright green asparagus nuggets and crunchy broccoli bites and carrot shreds and basil ribbons and a little pop of purple cabbage, because we’re all about eating the rainbow around here. That is SO MUCH MORE than alright in my spicy noodle loving book.
Does it win your heart over even more if I tell you it takes less than 30 minutes to make?
It’s the truth. Last night I made this for dinner (again) – I started things around 8:30pm, and we had our steaming rainbow bowls of it on the table before 9pm. So just take one of two things from that: a) I’m not lying when I say this is a 30 minute super-quickie little coconut curry noodle bowl meal, and/or b) we are those people who eat dinner at 9pm.
Wait, does anyone even do that?
Just, here, take some chopsticks.
How To Make Our Coconut Curry Noodle Bowls (1 MIN):
Okay, so what is this exactly?
Probably a good question to ask about many-most-maybe-all of my recipes.
This is a spin off of the Bangkok Curry from Noodles & Co. because fact: I eat at Noodles & Co and I likey. 🍜
It’s also kind of Pad Thai inspired (think this vegetarian Pad Thai wonder) because I’m using those same brown rice Pad Thai type noodles, and apparently this mashup got a jolt of some other influences as well since we’re sprinkling sesame seeds on top and they’re looking like they fit right in.
As with most of my recipes on this blog, this is less of an authentic anything and more of a what-do-I-have-in-the-fridge kind of recipe that turned out to be really delicious to me. And Bjork? What to even say about Bjork. Obsessed, maybe?
As long as there’s five hundred potential ways you could judge me for this post, let’s keep ’em coming. –> I used pre-chopped broccoli, onions, and shredded carrots that I bought in the lazy person section of the produce area in the grocery store. OH YES I DID. It was so slick and easy and wonderful. I got a big ol pile of veggie awesomeness within the constraints of what I felt like I could handle in the five minutes before the hangry-ness reached dangerous levels.
I mean, did you forget that it’s Monday or something?
If you’re a Noodle Friend, aka a Kindred Spirit, aka the Best Kind of Person, you and these Coconut Curry Noodle Bowls have a weeknight date.
Starting, like, right now.
Jellies! Have fun! 💃
Source notes: This recipe was previously titled “Bangkok Coconut Curry Noodle Bowls” but was updated in August 2021 to better reflect and respect the cultural origins from which this dish came from. This is a Thai-inspired curry bowl that uses red curry paste, coconut milk, fresh aromatics, and herbs, which is traditionally how red Thai curry is made. It is delicious, salty, spicy, fresh, and we hope you love it as much as we do!
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Coconut Curry Noodle Bowls
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
These are the best Coconut Curry Noodles Bowls! Homemade (and super easy) coconut curry sauce, rice noodles, lots of fresh veggies, and a pile of herbs on top.
Ingredients
Units
Scale
For the Coconut Curry Sauce:
- 1 tablespoon oil
- 2 shallots
- 1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
- 2 tablespoons red curry paste
- 1 14–ounce can regular coconut milk
- 1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
- 3 tablespoons sugar
- 1 tablespoon hot chili paste (sambal oelek)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
For the Bowls:
- 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
- 1 tablespoon oil
- half an onion, chopped
- 1 cup chopped broccoli florets
- 1 cup shredded carrots
- 1 cup chopped asparagus
- 1 cup shredded purple cabbage
- sesame seeds for topping
- limes for serving
- a handful of fresh basil for serving
Instructions
- Noodles: Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.
- Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
- Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.
Equipment
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Notes
If you want more of a saucy, soupy consistency to the curry, add the broth with the coconut milk. Otherwise leave it out – you won’t have as much sauce and it will be more like a velvety, sticky sauce on the noodles (also yummy). The pictures here show the version WITH the broth.
For a vegetarian or vegan version, make sure your curry paste is vegetarian, or make your own, and omit the fish sauce in this recipe or use a vegan alternative (you could make up for the missing saltiness with more soy sauce).
For those who like spice, add more chili paste or anything else you like to get a touch more heat! I would rate this as mild +.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Cuisine: Thai
Keywords: noodle bowl, curry noodles, vegetarian noodle bowl
Note: This post contains affiliate links for the brown rice noodles. There aren’t many foods I would buy online, but brown rice noodles are one of them! ✔️
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Filed Under: All Recipes Bowls Broccoli Carrot Dairy-Free Gluten-Free Healthy Pasta Quick and Easy Summer Vegan Vegetarian
July 13, 2015
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
oh yum! just my kind of food!!
will definitely be trying this – could you use vermicelli rice noodles or are they to thin?
thanks 🙂
Yes! I think that would work too. 🙂
I used rice vermicelli because that’s what I had on hand. Super good – just less slurpable!
Delicious!! Although just soaking noodles in cold water didn’t soften them so I dumped boiling water from kettle and soaked for a couple minutes. I really enjoyed the flavors. I didn’t have fish sauce or shallots so I doubled the soy sauce and used a red onion.
I also added edamame for color & protein. Used the last handful of frozen broccoli, added shredded carrots, & a sweet onion
Amazing!!! 10/10 – I doubled the sauce recipe (didn’t use shallot because I forgot to get some at the store, did not use stock) and used vermicelli noodles (whole package). The dish was absolutely phenomenal! For veg I used white onion, red bell, broccoli, and carrot. For protein I added shrimp. Topped with cilantro, chopped peanuts, and lime. I will 100000% make this again! my husband said it was the best stir fry I’ve made!
Sounds nice. Thank you and have a great week.
Thanks Liz!
The bowl is beautiful! Where do u get the bowl?
The bowl is actually made by Lindsay’s father-in-law.
Lindsay 30 min meals are my favorite these days and it makes dinner time so much fun! I am loving all the colors here, wish I can eat it right now!!
Thanks Ami! Hope you get to try it soon!
These Noodle Bowls look amazing!
Thank you ! 🙂
Love easy meals on a Monday, this one sounds ah-mazing and I’m loving all of those colors!!!
Me too! SUMMERRRR
Big bowls of noodles are my everything. I can definitely see why you’re eating this for L&D every night. Sooooo yummy!
Right? Obsessed.
I just need to point out the fact that it has been almost 2 months since anything curry related has touched this blog. I was beginning to wonder if I knew Lindsay -the Curry Lover- at all anymore?! Welcome back, Curry, we missed you <3…. and Noodles. We ALWAYS miss you.
Looks fabulous 🙂 your photography never disappoints on the -I-want-to-lick-the-screen- meter. #awkard
Oh my gosh, you are hilarious. I love you for this comment! CURRY IS BACK!
Okay 1. THAT BOWL! I NEED IT. Like, the actual bowl AND the food inside it.
2. Curry and coconut are basically my life, and I am pretty sure that they run through my veins. So this? B + L +D ALL THE DAYS! Pinned!
The bowls, I know, right? My father in law made them!
Definitely adding this to my MAKE IMMEDIATELY list!! 🙂
Enjoy Sues!
I love the idea of using chopsticks, but I’m going to have to go full fork to maximize my face-stuffing speed!
Yes. You read my mind. I can really only do chopsticks for sushi. When it comes to noodles.. fork necessary.
This looks so good! I love how you piled it high with all of that beautiful purple cabbage. I’m obsessed with that purple on a plate right now. This looks like such a win. I can’t wait to try it!
xx Sydney
Thanks Sydney! Purple is my favorite color, so it just works 😉
LOVE me some curry. And I LOVE Noodles and Co. I eat there at least once a week because they’re always sending me coupons (BOGO, hello!) and their bowls are freaking amazing. This bowl looks delish! Can’t wait to try it. 🙂
I want to recreate their Japanese pan noodles too!
Lindsey! I’m making this tonight due to your Instagram post on this recipe. I tried searching, but couldn’t find anything: did you ever recreate the Japanese Pan Noodles? That’s my favorite dish from N&C!
High 5 for this one! I JUST ate at N&C for the first time last week and of course, my eyes were drawn directly to —> Bangkok Curry Bowl. You had me at curry and bowl. So good and I’ve been thinking about recreating it ever since. Thank you for doing my homework for me! Can’t wait to try this one.
So funny! Perfect timing!
I wonder how this would work sans sugar. I’m Whole30-ing it and cannot do the sugar or the noodles… for the love… they are my love language. For reals.
I am thinking of doing this and pouring this hot mess over noodles. Not the same, but whatever, man. What do you think? No sugar in this recipe gonna make me feel all stabby?
Auto correct. ZOODLES.
I knew what you meant! 🙂
I think it would still work! 🙂 I mean, the sugar does make it extra sweet and wonderful, but I think it would still be good without. I wouldn’t cook the zoodles very long – I like them more crunchy!
If I had this bowl – I’d forget it was stinky Monday! That coconut-curry sauce could be the answer to domestic peace! No Lie! I mean – every one would be mmm mmm mm-ing and licking bowls clean and just being in an agreeable state of mind – moms/wives wouldn’t be snappish that kids/husbands weren’t doing dishes…Dogs were have upset stomachs as they licked the dishes – dang! Domestic peace!
Shashi! You’re amazing!
Lindsay,
Is there ANYWAY to add the nutritional data when printing the recipe. Having a diabetic in the family makes carb counts essential..
Pleeeeeze?!?!?!!
Clancy
Hi Clancy! Thanks for the idea – we’ll look at it during our redesign process!
Loving all the veggies included. Eager to try this one!
Awesome! I hope you like it Jenn!
Yum, yum, yummmmaaaaaaay! I know you’re a rockstar and make your own curry pastes, but what do you recommend for one off the shelf? I like the teeny tiny Thai Kitchen ones, but I’m not sure if that’s mostly because of the teen tiny jar.
hahaha – the teeny tiny jar! so cute. That’s what I used here, and I always like it 🙂
This looks delicious! and thank you so much for keeping it real with the pre-cut veggies! every now and then I need a little break from the cutting board and it’s nice to know that you do too!
Sometimes I just get too hangry for anything that’s going to take more than five seconds. 🙂
Thanks so much for including the vegan/vegetarian conversions & options. I really enjoy your blog and save most recipes for a future date, but usually only the ones that are vegan or vegetarian friendly – my wife and I just went vegan 5 months ago and we’re still searching for meals that are whole food based. This one looks really good too!
Thanks John! hope you like it!
Yum, looks so good. I love that you made the coconut curry sauce from scratch. Such a delicious dinner:)
Thanks Ilona! Someday I’ll make the curry paste from scratch too, but until then…
This looks so freaking delicious!
Thanks Laura! 🙂
Where did you find that bowl? LOVE!
Thanks Candace! My father in law made it!!
I cannot believe the recipe takes less than 30 minutes to make! That’s music to my ears, what a fab weekday supper!
Yep – I don’t mess around on a Monday! 😉
I add cubed Arctic Char into the sauce to cook, it is delicious.
it takes much longer than 30 minutes!!!!!!!
Just finished watching your video on prop plates and bowls on Food Blogger Pro and then I see these bowls…amazing!! Another thrift store find??
Actually my father in law does ceramics and he made these! 🙂
His contacts/website please?
Love these!!!
Unfortunately he doesn’t have a website at this time.