How To Make Red Noodles?

The quickest and easiest recipe for Thai red curry noodles, ready in under 15 minutes Basic ingredients are transformed into a very flavorful meal.

Nothing is cozier than a large bowl of saucy noodles. Especially when theyre quick and easy to prepare. When I don’t feel like cooking, I even have my teenagers prepare this recipe for dinner. Which is more often than Id like to admit!.

Do they keep?

Once prepared, these noodles will keep for approximately 5 days in the refrigerator. For best results, allow them to cool before transferring to an airtight container. These should not be frozen because they will completely disintegrate once defrosted.

These curry noodles aren’t particularly spicy as written, but you can increase the heat by adding 1 teaspoon of red pepper flakes or a pinch of cayenne pepper to the sauce.

Red curry is typically hotter than green curry, but the brand of curry paste you use will really determine this. My advice is to start off mild and gradually increase the amount of spice as needed.

To keep this recipe gluten-free, I used brown rice noodles, but you can use any type of noodle you have on hand. Even just regular pasta or spaghetti work just fine!.

Follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!

▢ 16 ounces brown rice noodles

▢ 1 can full fat coconut milk

▢ 3-4 tbsp Thai red curry paste I used 4

▢ 2-3 tbsp tomato paste start with 2, add more if needed

▢ 1-2 tbsp soy sauce or tamari

▢ 4 large cloves garlic

▢ 1 tbsp fresh grated ginger

▢ 1 tbsp olive oil

▢ 2 tsp maple syrup or honey

▢ Juice from 1 lime about 1-2 tbsp

▢ 1 tsp cornstarch tapioca or arrowroot work too

▢ Salt and pepper to taste

Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, well continue cooking them a bit in the sauce.

In a small pot or skillet, add the minced garlic, grated ginger and olive oil. Saute until the garlic looks slightly golden brown.

Add the coconut milk and all remaining ingredients to the pot (aside from the cornstarch) with the garlic and whisk until smooth.

Bring to a boil, whisk in the corn starch, then reduce heat to low and let simmer for 2-3 minutes.

Once the noodles are done cooking, combine the sauce with the noodles and let simmer over low heat to let it thicken further and finish cooking the noodles. It will seem saucy at first, but the noodles will absorb a lot of the sauce as it sits. If you dont like it too saucy, start with just 1/2 of the sauce with the noodles at first and add more as desired. I usually serve it with other veggies/protein, which is why I made it create a lot of sauce, but feel free to start small if you prefer that!

Garnish with cilantro, scallions and red pepper flakes. Serve with your favorite protein, sauteed or steamed vegetables, or enjoy as is!

Check Out Our Video For How To Make Red Curry Noodles:

Author: Lindsay

Total Time: 25 minutes

Yield: 4 1x

Lots of fresh vegetables, tofu that has been seared, slurpable noodles, and a saucy red curry sauce made of coconut. 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’ve used both fresh and frozen, but if you’re pressed for time, frozen is a great option because it requires no chopping.

Sugar: Sugar is optional. However, 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

Recipe Card powered by: Red curry noodles, Thai curry noodles, noodles with tofu

This recipe is part of our easy weeknight dinners page. Check it out!.

Add the Cooked Noodles to the Sauce

Mix in the noodles and cook until warmed through.

Be careful not to overwork or overcook the noodles. Mushy noodles are never fun to eat.

FAQ

Can you eat curry with noodles?

Curry and pasta are not typically served together, but you can eat them together if you want to!

How do you use red curry paste?

Useful Applications for Curry Paste Use a little in sandwiches’ mayo. A small spoonful will change your scrambled eggs forever. For a savory boost, add some to pasta sauce or plain pasta. To make a compound butter for grilled chicken, shrimp, or fish, mix some with sweet butter.

What do you eat with red curry?

• rice, quinoa or another whole grain of choice.
• rice noodles.
• red lentils.
• zucchini noodles.
• cauliflower rice.

What is curry soup made of?

The first component is the soup base, which is made of a variety of delectable aromatics (onion, garlic, and ginger), curry (which can be either red or green paste or even powder, if you work it well), and a substantial amount of rich coconut milk.