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