Description

A quick and comforting noodle dish made with creamy coconut milk, aromatic red curry paste, and tender noodles. Naturally vegan and gluten free, this recipe is perfect for busy weeknights and easy to customize with vegetables or protein.

Ingredients

16 oz rice noodles (brown rice or regular)

1 can (13.5 oz) full-fat coconut milk

3–4 tablespoons Thai red curry paste (adjust to taste)

2 tablespoons tomato paste

1–2 tablespoons soy sauce or tamari

4 large garlic cloves, minced

1 tablespoon fresh ginger, grated

1 tablespoon olive oil

2 teaspoons maple syrup or honey

Juice of 1 lime (about 1–2 tablespoons)

1 teaspoon cornstarch (or arrowroot/tapioca starch)

Salt and black pepper, to taste

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Instructions

Bring a large pot of salted water to a boil. Cook the noodles according to package instructions, stopping just slightly before they are fully cooked. Drain and set aside.
In a small pot or deep skillet, heat the olive oil over medium heat. Add the garlic and grated ginger and sauté for about 1 minute, until fragrant and lightly golden.
Pour in the coconut milk. Add the red curry paste, tomato paste, soy sauce (or tamari), maple syrup, lime juice, salt, and pepper. Whisk until smooth.
Bring the sauce to a gentle boil. Whisk in the cornstarch and reduce heat to low. Let the sauce simmer for 2–3 minutes until slightly thickened.
Add the cooked noodles to the sauce and toss to coat evenly. Let simmer for another 1–2 minutes so the noodles absorb the sauce and finish cooking.
Remove from heat and adjust seasoning as needed.
Serve warm, garnished with cilantro, scallions, or red pepper flakes if desired.

Notes

Full-fat coconut milk is recommended for the creamiest texture and best flavor.
If using regular soy sauce instead of low-sodium, start with a smaller amount and adjust to taste.
Curry paste heat levels vary by brand. Begin with less and add more if needed.
If the sauce thickens too much after sitting, add a splash of water or coconut milk when reheating.

Prep Time: 5 min
Cook Time: 10 min