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.)
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 out our video for how to make Red Curry Noodles:
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!
- 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
- 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!
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.
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai-Inspired