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Made this tonight! It was delicious. I was amazed at how much flavor there was with not too many ingredients! Thank you for the recipe, I am so full!
Lee
Okay, here’s the bottom line: THIS IS DELICIOUS.
It’s got so many vegetables that it’s kind of like a salad – you know, in that noodles-stiry-fry salad type way? (How I prefer all my salads, TBH. Exhibit A: this Spicy Peanut Soba Noodle Salad.)
But instead of a crispy fresh vibe, it’s slurpy, saucy, just the right amount of sticky, with stir fried noodles and fork-tender vegetables and happy little cubes of tofu (if you want) all bathed in a borderline aggressive amount of coconut curry flavor.
Oh, hey. Did I mention this jumps from stovetop to table in less than 30 minutes? Because easy is how I roll right now.
Here’s what we’re working with.
I almost always have all these ingredients in my pantry. I’m guessing you do, too. And if you don’t, it’s time to stockpile, Y2K style.
- rice noodles
- red curry paste
- ginger and garlic
- coconut milk
- fresh vegetables – although I pinky swear you can use a big ol’ bag of frozen stir fry vegetables if the chopping feels like a lot right now (I FEEL YOU) and it will still taste completely delicious
- tofu – optional
- soy sauce
Will you need to make a double batch? Will you need XL chopsticks for all the heavy noodle pulls? Will you need to memorize this recipe for those heat-of-the-moment noodle cravings?
Not to be bossy, but COME ON ALREADY! YES!
Also, fun fact, this recipe is very similar to the super popular Bangkok Noodles of 2015! Differences: this one is slightly thicker, creamier, more noodley, and easier. Which is telling for how my life has progressed since then.
Check Our Our Video For How To Make Red Curry Noodles:
Red Curry Noodles
- Total Time: 25 minutes
- Yield: 4 1x
Description
Red Curry Noodles! Lots of fresh veggies, seared tofu, slurpable noodles, and a saucy coconut red curry sauce. Stovetop to table in 30 minutes flat!
Ingredients
- 8 ounces stir fry rice noodles
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 thumb-size piece of ginger, peeled and grated
- 14 ounces extra firm tofu, cubed
- 3 tablespoons red curry paste
- 4 cups stir fry vegetables (see notes)
- 1 (14-oz) can coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoons sriracha or chili paste
- a handful of cilantro, chopped
Instructions
- Noodles: Boil for 3-5 minutes (depending on thickness). Drain and set aside.
- Garlic and Ginger: Heat the olive oil over medium heat. Add the garlic and ginger. Saute until soft and fragrant.
- Tofu and Vegetables: Give your tofu a quick press with paper towels to get extra water out. Add the curry paste, tofu, and the vegetables to the pan. Stir gently, and saute until the everything is almost starting to caramelize a little bit – about 10 minutes.
- Sauce: Add the coconut milk, soy sauce, sugar, and chili paste. Throw in your cilantro.
- Finish: Add the cooked noodles and toss to combine. YUM!
Notes
Vegetables: You can kind of use anything here. Fresh, frozen, whatever. I usually like mushrooms, spinach, bell peppers, broccoli, and carrots. I have used both fresh and frozen – but frozen is especially handy if you’re short on time because there’s zero chopping!
Sugar: Sugar is optional. I do find that the whole thing tastes better with a little sweetness, but I’ve also made it without sugar during Sugar Free January, and that was good, too! I just add a little more hot sauce and soy sauce to get a little more bang.
Noodles: I like to use Pad Thai-shaped noodles. I use brown rice noodles during Sugar Free January. I usually buy the Thai Kitchen or Lotus brands. For more al dente noodles and a less sticky dish overall, soak them in warm water for 30 minutes instead of boiling! I prefer boiling them because I like the sticky, saucy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai-Inspired
Keywords: red curry noodles, thai curry noodles, noodles with tofu
One More Thing!
This recipe is part of our easy weeknight dinners page. Check it out!
So delicious! Do you let the sauce boil down a bit after adding the coconut milk to thicken it up? Mine seemed a bit loose but I probably went too fast adding the noodles!
This was absolutely a hit! We will be putting it on the regular rotation. I used frozen vegetables but I think I’ll do fresh vegetables next time. The recipe is SO easy it wouldn’t add much work.
Great starter recipe. I have made it a few times now and have changed it up from rice noodles, to rice, to cauliflower rice–really any of them will do. If you don’t have red curry paste then massaman works great as well. Veggies I use are carrots, radishes, onions, bell peppers and I use a lot more aromatics (ginger and garlic than stated) as well as adding in diced chilis with the aromatics. I find this creates a really good depth for the sauce. The tofu can be baked or pan fried but I think freezing it first gives it the best texture, then pressing it to release the liquid after it defrosts. Overall, great base recipe that is easily adjusted for personal taste.
This was totally yum! I did marinade the tofu in soy sauce for 10 minutes. In addition, the noodles pack asked me to soak noodles in cold water for 5 minutes and then to put in boiling hot water (not on stove) for 10 minutes. I did exactly that and the noodles came out yummy..I will definitely add this to my rotation of weeknight dinners. I used mushrooms and bok choy because I had them on hand..
I used plain old ramen packets for this and it was incredible! Thank you!
I didn’t follow the method closely because I prefer to cook the curry paste in a little coconut milk prior to building the dish (learned from a Thai YouTuber). That said, this has quickly become a favorite in our house. I love adding the extra ginger and garlic to boost and build flavor. I like that it’s pretty much a one pot recipe if you cook the noodles while you prep everything else. It’s such a colorful, flavorful and hearty meal.
One of those back pocket recipes that you can whip up in a flash. I love this! It came together in 20 minutes, it was nutritious and the family loved it.
Made this without the noodles for a low carb version. Super yummy, loved the level of spicyness!! 🥵
Love your recipes…thanks for your continuous content! This curry noodles was a perfect night meal. Thank you.
This is, no joke, probably the best sauce I’ve ever made for myself. (I made the peanut sauce tofu bowls from this website before and, again, such a good sauce!) I think next time I make this, I will use rice instead of noodles because it seems it would be better suited for this. My sauce was pretty thin because I didn’t see any specification for cooking it down once you added the coconut milk. Did you cook it longer to thicken it?
Hi Emilia! So glad you liked the sauce! We didn’t cook the sauce longer to thicken it. Did you use regular canned full fat coconut milk?
So tasty!!! I’ve started making this as a bit of a ‘dump everything left in the fridge at the end of the week’ meal and you can’t go wrong! No matter what collection of veggies and/or protein I add, it’s so tasty and make great leftovers for lunch!!! Love it!!
Awesome, Claire! Thanks for the comment!
You need these ! I’m pregnant and have been craving all the noodles . Tried these tonight and seriously so good . The sauce yummmmm .
Thanks for sharing! Could I replace the soy sauce with fish sauce? If yes, would I use the same amount? Thank you!
That swap should work! We’d suggest starting with 2 teaspoons of fish sauce instead of 2 tablespoons and just adjusting to taste.
Our family is eating more vegitarian foods and this recipe fit in perfectly. It tastes great, it’s quick, and yes we made a double for another meal. Thank you!!
Glad to hear it, Darlene!
These noodles are seriously so good. I currently live in Poland, so it’s not so easy to get Thai food so I am SO thankful for this recipe. It’s super healthy, fast, and delicious! It’s the first recipe from your site that I’ve used, so I’m excited to try some more.
Glad you enjoyed the noodles, Sydney!
I made this today for a late lunch because we were craving something that isn’t beans and rice and omg – so good. I even had to wing it a little bit because I was out of coconut milk, but I threw in a splash of half and half (I know, yikes, I was desperate) and some water to make the “sauce.” Still turned out amazing and so quick! Thank you!
To the folks who had bad luck with this one, I would say try a different curry paste. They aren’t all created equal.
So glad you enjoyed this, Kate!
This looks so good! How long should leftovers last in the fridge?
We’d guess for about 4-5 days.
I was in a quandry about what to make for dinner and just happened to search “tofu” and this recipe popped up – and wouldn’t you know but I actually had all of the ingredients in my pantry and fridge!
What a great recipe, easy to follow and delicious…my 16yr old daughter passed up tacos for “spicy noodles with tofu” and told me it was absolutely horrible as she proceeded to help herself to another serving. Best compliment there is 🙂
Isn’t that a great feeling when you already have all of the ingredients in your kitchen ready to go? Glad you enjoyed these noodles, Jen!
The BEST curry noodle recipe I have tried! using curry paste adn cocnut milk is so straightforward and the taste of the dish is amazingly delicious. I left out the sugar and went a touch overboard with the chili paste as I often do. Thanks, so much, Lindsay and Happy Holidays!
Glad to hear you enjoyed this! Happy Holidays to you, too!
Made this last night as a sort of hybrid of the 5-ingredient red curry and this recipe. Didn’t use noodles or tofu (rice instead bc I had it on hand), but did use the chickpeas from the other recipe, and this curry recipe and it was OUTSTANDING. So yum, so easy, and I did take the advice of using the frozen veggies. 10/10 would make again.
Glad you enjoyed this, Allison!
This was a great video and the noodles look fantastic! A lot of times when I watch a cooking video they’re unnecessarily long. I loved how yours got straight to the cooking! Trying this recipe tonight.
Halved the noodles, added side of broccoli, super happy! Trying next with garnishes of sliced carrots and chopped nuts, anticipating success.
I want to add this because of my total frustration. I made this dish with x-firm tofu. I cook with tofu a lot. If I added NO veggies and just used the tofu, it still would taste terrible. When people see a recipe like this, they expect flavor. I literally cannot even finish a small serving of this. I just read another person left a comment saying to sweet and not much flavor- true! I love cooking with coconut milk and this dish tastes like coconut milk with a tiny bit of heat. I think this recipe should be taken down. Nothing more disappointing than to make a recipe at the end of a long day, and use up all these expensive ingredients, and have to trash the dish. Ah, so frustrating.
Followed this recipe to a “t”. I’m 50 years old and know how to cook and follow a recipe. I cool with coconut milk, ginger & garlic and most of the ingredients. In fact I had them all on hand, except I used frozen veggies instead of fresh. I read that was totally fine and still delicious, so I made the dish. It’s so frustrating to use all these nice ingredients and have a recipe turn out so bad. I don’t understand this at all! No flavor at all and I can only taste a tiny bit of heat and coconut milk. I added chopped peanuts and extra sriracha on side. This doesn’t look like the picture and is barely eatable. I have a huge pan of this and it’s going in trash. I worked hard and am so hungry, so I ate a plate and beyond disappointed. I wish these Pinterest recipes were tested more or something. So frustrating. I’ve had plenty Pinterest recipes turn out, but at times like this, it’s a waste! I know everyone has different palates, but I don’t know anybody that would eat and like this dish. This simple recipe is easy and I did nothing to mess it up – nothing. Just a bad recipe. Ahhhh….
I’m not sure what I did wrong- I found it too sweet and lacking the flavor I had hoped for 🙁