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    Home » Recipes » Vegetarian Main Dishes

    Thai Noodles in Red Curry Sauce

    Published: Nov 1, 2019 · Updated: Apr 13, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Thai Noodles in Red Curry Sauce
    Thai Noodles in Red Curry Sauce
    Thai Noodles in Red Curry Sauce
    Thai Noodles in Red Curry Sauce
    Thai Noodles in Red Curry Sauce
    Thai Noodles in Red Curry Sauce

    These Thai Noodles are brimming with fresh veggies and tossed in a creamy coconut-based red curry sauce, adding layers of rich and spicy flavor. It's a cross between upscale cuisine and indulgent comfort food. And it's 100% vegetarian, vegan, and super easy to make!

    Thai Noodles in Red Curry Sauce

    As you probably already know, I adore Thai food. It's a love affair that started on my honeymoon in Chiang-Mai and Krabi, and has only grown as the years go by.

    I love the blend of sweet and spicy flavors that are so characteristic of this cuisine.

    The intense, complex flavors of the Thai red curry paste blends together with the creamy coconut milk–based sauce. And it sure makes my taste buds happy!

    I dare say, these are the best Thai noodles you’ll ever have! Okay - my Thai Green Curry Noodles are a close second. Wait - also these Thai Peanut Noodles. Ok, I have a lot of Thai noodle recipes. 😉

    You can make your own curry paste for these Thai noodles if you wish, but I used my favorite brand of vegan-friendly Thai red curry paste.

    You can also easily find rice noodles in the Asian section of your grocery store. But in a pinch, you can substitute angel hair pasta or vermicelli for the rice noodles.

    For more noodle ideas, check out all my favorite vegan pasta recipes here.

    While you're here, be sure to grab my free e-cookbook packed with reader favorite vegetarian recipes!

    Thai Noodles in Red Curry Sauce

    Tips for Perfect Thai Red Curry Noodles

    • You can use either ginger paste or fresh ginger. I like to use the paste because it lasts a long time in the fridge, and I find the flavor just as good as fresh. And of course, it's easier than mincing ginger!
    • Add the red curry paste to the sauce gradually, tasting as you go, and stopping when the curry is at just the right level of spice for you.
    • Substitute a light variety of coconut milk for lighter dish.
    • Experiment with any mix of veggies that are season in near you - just about anything goes with these Thai Noodles!
    • If you're feeling ambitious, try making your own homemade coconut milk!
    • Try serving this with a tasty Thai Iced Tea for a really special treat.

    For more easy and delicious vegan-friendly dinners, be sure to snag a copy of my free one-pot vegan recipes printable!

    vegetarian thai noodles in red curry sauce in a black bowl
    Thai Noodles in Red Curry Sauce

    Vegetarian Thai Noodles in Red Curry Sauce

    These Thai Noodles are brimming with fresh veggies and tossed in a creamy coconut-based red curry sauce, adding layers of rich and spicy flavor. It's a cross between upscale cuisine and indulgent comfort food. And it's 100% vegetarian, vegan, and super easy to make!
    4.60 from 5 votes
    Print Pin Save Saved!
    Course: Main Course
    Cuisine: Thai, vegan, vegetarian
    Keyword: how to make thai noodles, red curry sauce, thai noodles, Thai Noodles in Red Curry Sauce, thai noodles recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Calories: 446kcal
    Author: Delicious Everyday
    4 servings

    Ingredients

    • Olive oil
    • 1 bell pepper any color
    • 1 yellow onion
    • ½ cup shredded carrots
    • ½ cup mushrooms slices
    • 1 clove garlic minced
    • 1 tbsp ginger paste
    • 14 oz coconut milk
    • 1 tbsp red curry paste
    • 1 cup vegetable broth
    • 8 oz noodles
    • salt and pepper to taste
    • limes for serving
    US Customary - Metric

    Instructions

    • Cook the noodles according to package directions. 
    • Heat olive oil over high heat in a non-stick pan.
    • Add bell peppers, onions, and carrots. Cook for 5 minutes. 
    • Add mushrooms, garlic, and ginger paste. Cook for 5 more minutes. 
    • Add the coconut milk, broth, and curry paste. Bring to a boil and then simmer for 10 minutes, until slightly reduced. Add salt and pepper, to taste.
    • Toss with the cooked noodles, and serve with a wedge of lime. 

    Nutrition (Estimated)

    Calories: 446kcalCarbohydrates: 52gProtein: 10gFat: 22gSaturated Fat: 19gSodium: 266mgPotassium: 537mgFiber: 3gSugar: 5gVitamin A: 4320IUVitamin C: 42.7mgCalcium: 47mgIron: 4.4mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegetarian Main Dishes

    • Vegan Beet Wellington
    • Vegan Vegetable Wellington
    • Sweet Potato Chickpea Curry
    • Vegan Stuffed Shells

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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