Quick and easy Thai Red Curry Noodles is my weeknight hero dinner! Super vibrant and filling thanks to hearty rice noodles, red curry paste, canned coconut milk, pre-shredded carrots and cabbage for convenience, and rotisserie chicken/tofu for protein. Minimal prep work and on the table in just 20 minutes!
Don't we all need a slew of better-for-you 30-minute meals on rotation? Yes, indeed we do. This foolproof n' flavorful Thai-inspired noodle skillet takes me to flavor town every single time. Fiber! Protein! Deliciousness! Gang's all here.
My goal here was saucy but not too saucy, supercharged with veg, and a not overwhelming amount of chopping (i.e., barely any). Leaning into store-bought minced ginger or frozen garlic? Yes, queen! Shortcuts are celebrated here.
Notes from recipe testing (AKA, why this works)
- Veggies: A lot of recipes for curry noodles are light on the vegetables but I went a different route because veggies make this both healthy AND filling (hi, fiber!). To keep it weeknight friendly, I developed this recipe with coleslaw mix (cabbage is so underrated). I love sliced carrot here but if you're feeling pre-cut matchstick, I love that for you. P.S. you must try my 30-min peanut noodles with broccoli for another quick, veg-heavy meal! https://effssc.comillaboard.gov.bd/
- The balance of punchy flavors: It took a bit of trial and error to nail to perfect balance of all the flavor makers: soy sauce, fish sauce, brown sugar, and lime juice. It can quickly lean too sweet or too acidic, ya know? Today's recipe is the ideal blend of just sweet enough with lots of umami flavor that doesn't lean overly salty.
- Fresh herbs: It was clear in testing that they're truly not optional here. Basil and cilantro and a whole other dimension of bright, fresh flavor to contrast the creamy coconut milk. I tested this with mint as well and it was 10/10!
Let's make it!
Storing leftovers
I like to add a squeeze of lime juice to bring leftovers back to life. They'll keep in the fridge for up to 3 days.
Pretty please holler in the comments if you make this beaut!!
20-Minute Thai Red Curry Noodles (Veggie-Loaded!)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Pasta and Noodles
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
Quick and easy Thai Red Curry Noodles is my weeknight hero dinner! Super vibrant and filling thanks to hearty rice noodles, canned coconut milk, pre-shredded carrots and cabbage for convenience, and rotisserie chicken or tofu for protein. The only thing to chop is garlic and ginger (which can also be store-bought!). Minimal prep work and done in 20 minutes!
Ingredients
- 1 14oz pkg stir fry rice noodles
- 1 tbsp extra virgin olive oil
- 3 ½ tbsp mild Thai red curry paste
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 14oz can full fat coconut milk
- 3 tbsp reduced sodium soy sauce
- 1 ½ tbsp brown sugar or coconut sugar
- 1 tbsp fish sauce
- 1 ½ cups thinly sliced carrots
- 1 ½ cups coleslaw mix (shredded cabbage)
- ½ lime, juiced
- 1-2 cups cubed tofu or shredded chicken
- Big handful of basil and/or cilantro, for serving
Instructions
- Bring a large pot of salted water to boil. Add rice noodles and cook for 6 minutes (or according to package directions). They should be almost done since they'll cook a bit more in the sauce.
- Meanwhile, warm oil in your largest skillet over medium heat. Once hot, add curry paste (it splatters so mix quickly!) garlic, and ginger. Cook for 2 minutes.
- Add coconut milk, soy sauce, fish sauce, and coconut sugar. Whisk until smooth (be sure to use silicone if using nonstick pan). Add carrots and bring to a gentle boil then simmer over medium low heat, covered, for about 10 minutes, or until tender.
- Reduce heat to low and and stir in cabbage and noodles. Stir for another couple minutes. The sauce will thicken as it sits. Once veggies have softened or sauce is starting to get absorbed, remove from heat and stir in lime juice.
- Stir in protein of choice (or you can serve it on top). Taste and adjust seasoning if needed. Serve warm with a pile of fresh herbs on top!
Notes
Be sure to sub tamari to make this gluten free. Since it's saltier than reduced sodium soy sauce, start with half the amount and use to taste. Red Boat fish sauce is gluten free.
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