I love Red curry. But I love it even more with Rice noodles.
It’s so cosy, it’s so comforting, and it’s so fragrant with all the cilantro, basil, and lime juice. Although I always add a little bit of extra lime juice to my bowl for that extra zesty kick!
This noodle is packed with so much flavour with bites of crunchy veggies, rice noodles, cilantro, basil, and lime juice! So cosy, comforting, and fragrant – plus, it’s easy enough for busy weeknights, ready in less than 30 minutes!
These delicious red Thai curry noodles are an absolute favourite meal of mine This dish is both gluten and dairy-free, use gluten-free tamari sauce in place of classic soy sauce.
The rice noodles are naturally gluten-free, as are the other ingredients. But you may want to double-check all of the ingredients on your labels just to be safe.
Is this Dish Suitable for Vegetarians and Vegans?
If you are vegetarian/vegan, you can check on the red Thai curry paste label. Sometimes they have shrimp paste to bring out the authentic Thai flavour. Use Vegetarian Red curry paste.
Which Noodles Do You Use?
I use rice noodles in this recipe. You could use soba noodles as well. Any similar gluten-free dried flat rice noodle brand will work well in this dish. I pre-cooked them partially to soften the noodles, but keep some bite so they finish cooking in the sauce. If you make them too soft they will break apart, whereas part-cooking ensures they stay in nice long strands.
Are These Noodles Spicy?
No, I would class these as mild if you use 2 tbsp red Thai curry paste or medium if you use 3. However, this could vary depending on which paste you use!
Check the paste you are using is gluten-free and vegetarian and perhaps stick to 2 tbsp the first time you try it, increasing the amount if needed. Or if you like it spicy, go all out and add lots of paste with extra fresh slices of red chilli on top.
The curry noodles can be eaten as a standalone veggie dish or you can top the noodles with pan-fried tofu or fried eggs. I find them very filling even without the extra protein, but did have these with pan-fried tofu one day and it was such a yummy treat!
Thai Red Curry Noodles
- 250 grams Flat Thai Rice Noodles
- 1 bell pepper cubed
- 1 cup broccoli floret
- 1 cup mushroom slices
- 4-5 lime leaves or lemon zest
- I white onion sliced thinly
- 1 spring onion greens and whites separated
- 2 teaspoons chopped garlic
- 2 tablespoons peanut oil
- Juice of half a lemon
- Salt to taste
- For the Sauce
- 1 tin coconut milk
- 2 tablespoon red curry paste or as per taste
- 2 tablespoon of peanut butter without sugar
- 2-3 tablespoon all-purpose soya sauce or tamari for gluten-free version
- 2 teaspoons of brown/white sugar
- To serve
- Lemon wedges
- Crushed peanuts
- Chopped coriander optional
- In a small processor, process red curry paste, peanut butter, soya sauce, coconut milk, and sugar. Blend till smooth and keep aside.
- In a glass bowl pour boiling water over the noodles and allow them to soften. keep it covered for 15 minutes. Drain.
- Heat a wok, add peanut oil. Allow it to heat and add garlic and sliced onion.
- Add the sliced bell peppers and saute on medium heat. Add the sliced mushrooms and broccoli. Cook on medium heat and add the cooked and drained noodles.
- Immediately add the sauce and mix everything together. cook briefly.
- Top it with lemon juice, crushed peanut, and coriander.
- Serve with lemon wedges.
- Cook the noodles al dente.
- The sauce can be made ahead a day.
- Can be eaten warm as well as cold.