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Are you ever looking for some simple recipes to add to your weekly rotations? Those kind of recipes that don’t take much of an effort, you can make them anytime of the week, and most ingredients are already stocked in your pantry? You need this Thai Coconut Curry Noodles recipe in your life! It’s made easy, vegan, gluten-free and so delicious!
Thai dishes are one of my favorites. They’re usually pretty simple to make and packed with so much flavor. Today I am bringing you these pad thai inspired coconut curry noodles that you will want to make over and over again! They’re SO GOOD. These curry noodle bowls are not only great for busy weeknights. The recipe is perfect for clearing out the fridge as well as for those nights you haven’t got much in your fridge. You can add absolutely any vegetables that you have! I hope you will enjoy it as much as we do at our house!
WHAT VEGETABLES TO USE IN THAI CURRY
You can use pretty much any fresh or frozen vegetables. My favorite is broccoli, cauliflower, bell peppers, green beans, mushrooms, asparagus and sweet potato.
WHAT NOODLES TO USE
The best type of noodles to use for pad thai and other thai dishes is any type of rice noodles. You can use wider or thinner noodles depending on your preference. I usually use these rice noodles in my recipes!
WHAT IS RED CURRY PASTE
Red curry paste is used in Thai cooking and it’s really a must for curry dishes. It’s a paste made with aromatic ingredients like lemongrass, garlic, red chilli peppers and variety of spices. You can usually find it in the Asian section of the grocery store. Thai kitchen red curry paste is my favorite one to use and I always have a couple in my pantry!
THAI COCONUT CURRY SAUCE
Good curry sauce is a secret. And you only need a few ingredients to achieve flavorful and delicious curry sauce.
Avocado oil – you can also se any other oil you have on hand
Green onions
Fresh ginger
Red curry paste
Coconut aminos or soy sauce – I love using coconut aminos instead of soy sauce in all my dishes! If you’ve never tried it it’s a salty, savory and a little sweet sauce made from the fermented sap of coconut palm. It’s soy, wheat and gluten-free, making it a healthier alternative to soy sauce!
Maple syrup
Full-fat coconut milk
Lime
HOW TO MAKE THAI COCONUT CURRY NOODLES STEP BY STEP VIDEO
THIS IS WHY YOU NEED TO MAKE THESE RED CURRY NODLES WITH VEGETABLES ASAP
It’s packed with fresh veggies; carrots, asparagus, onions, bell pepper.
You can use any vegetables you have on hand (broccoli, any bell pepper you like, corn, red cabbage etc).
Made vegan friendly and gluten-free!
Super easy to make
Healthy, satisfying and SO GOOD!
This Thai-inspired dish brings together fresh ingredients in a comforting, rich bowl of rice noodles, lightly crispy veggies, and flavorful creamy curry sauce.
If you love Thai food as much as I do make sure to check out some of my favorite recipes!
colorful veggie pad thai noodles
vegan curry noodle bowls with tofu
thai coconut curry noodle soup
I hope you love these vegan thai curry noodles! If you try, please leave a rating and comment below! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram. Don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations!
Ingredients
SAUCE
1 tbsp avocado oil
3 green onions, chopped
2 tsp ginger, minced
2 tbsp red curry paste
2 tbsp coconut aminos or soy sauce
1 tbsp maple syrup
1 can full-fat coconut milk
juice of one lime
CURRY NOODLE BOWLS:
8 ounces rice noodles
1/2 cup onion, diced
1 cup shredded carrots
1 cup chopped asparagus
half of red pepper, sliced
1/2- 1 tsp salt
black pepper
cilantro
lime wedges
Instructions
- Prepare noodles according to the package. Set aside.
- Meanwhile, heat the oil in a large saucepan. Add the green onions and ginger; stir fry for 3-5 minutes. Stir in the curry paste and cook 1 more minute.
- Add coconut aminos, fish sauce (optional), maple syrup and coconut milk. Stir together and cook for around 10-15 minutes, until the sauce thickens.
- In the meantime, prepare all the vegetables. Once the sauce is ready, transfer it to a bowl. Set aside.
- Add all the veggies, salt and pepper to the same pan. Stir fry for around 5 minutes. Pour in the sauce and squeeze the lime juice.
- Toss in the noodles using kitchen tongs.
- Serve topped with cilantro and lime wedges.
Ingredients
SAUCE
1 tbsp avocado oil
3 green onions, chopped
2 tsp ginger, minced
2 tbsp red curry paste
2 tbsp coconut aminos or soy sauce
1 tbsp maple syrup
1 can full-fat coconut milk
juice of one lime
CURRY NOODLE BOWLS:
8 ounces rice noodles
1/2 cup onion, diced
1 cup shredded carrots
1 cup chopped asparagus
half of red pepper, sliced
1/2- 1 tsp salt
black pepper
cilantro
lime wedges
Instructions
- Prepare noodles according to the package. Set aside.
- Meanwhile, heat the oil in a large saucepan. Add the green onions and ginger; stir fry for 3-5 minutes. Stir in the curry paste and cook 1 more minute.
- Add coconut aminos, fish sauce (optional), maple syrup and coconut milk. Stir together and cook for around 10-15 minutes, until the sauce thickens.
- In the meantime, prepare all the vegetables. Once the sauce is ready, transfer it to a bowl. Set aside.
- Add all the veggies, salt and pepper to the same pan. Stir fry for around 5 minutes. Pour in the sauce and squeeze the lime juice.
- Toss in the noodles using kitchen tongs.
- Serve topped with cilantro and lime wedges.
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7 comments
This looks divine! I love noodles + curry + coconut milk. And your pictures are amazing!
Yes, me too! Thank you so much Gabriele!
Do you have to use the maple syrup? Is there a substitute? Trying to make this Whole30. Thanks!
Tara, I used just a tablespoon of maple syrup and it adds a slight taste of sweetness. I didn’t try to make this dish whole30 approved, but maybe you can try to blend a sauce ingredients with 1-2 pitted dates?
Best,
Natalia
These noodles are beautiful. So full of flavour and lots of veg too.
It has become a regular meal at our home , we are not vegan but we love it.
Hello! This is a delicious dish, but I just noticed that you are talking about fish sauce, how much should I use. Also, I am vegan, so could I use vegan oyster sauce? Thank you
No need for a fish sauce in this recipe! I hope you love it!