Creamy Thai Red Curry Noodles (One Pot)
These one-pot creamy Thai red curry noodles bring bold Asian flavors and creamy comfort together in under 20 minutes.
When you don’t want to spend hours in the kitchen, Quickies are a lifesaver! These 20-minute creamy Thai red curry noodles are the perfect weeknight meal. Just toss everything in the pan, simmer, and enjoy.
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Why You’ll Love This Recipe
- One pot recipes are my favorite partly because it means fewer dishes to wash! It’s also great because the flavors meld together.
- It’s like instant ramen, but elevated. Imagine the convenience of instant noodles with extra nutrients and flavors – that’s creamy Thai red curry noodles!
- A great dish for Thai red curry lovers like myself. The combination of creamy coconut milk and the hot curry paste is to die for!
- Get all of your macros in one bowl. Between tofu, noodles, veggies and coconut milk, you get protein, carbs, fats, and fiber.
Key Ingredients
- Ramen noodles are convenient for quick cooking time.
- Coconut milk is the classic component that makes the rich and creamy sauce.
- Thai red curry paste (make sure it’s vegan) is spicy, aromatic, and delicious. You get tons of flavor with the smallest amount.
- Tofu puffs absorb all the sauce flavors and add protein to this dish.
- Broccoli and bell pepper are the perfect addition of color, crunch, and vitamins.
Hack It!
- Use udon, rice noodles, or glass noodles if you prefer. This dish works best with quick cooking varieties.
- These creamy noodles work just as well with Thai green curry or yellow curry paste.
- If you have a soy allergy, swap tofu puffs for chickpeas or seitan chunks. Instead of soy sauce, use coconut aminos.
- Feel free to add more veggies. Try mushrooms, spinach, or snow peas in the pot, or add fresh veggies as garnish.
- Omit peanuts or swap them for sesame seeds if you have an allergy.
How to Make Creamy Thai Red Curry Noodles
Step 1: In a large deep pan, add the squares of ramen noodles, tofu puffs, broccoli, bell pepper, and peanuts. Turn the pan to medium heat.
Step 2: Add the vegetable broth, coconut milk, red curry paste, soy sauce, garlic, ginger, and maple syrup. Add the lid to the pan, and bring to a low simmer.
Step 3: After 2-3 minutes, open the lid and stir until the noodles are starting to soften and the spices and sauces are combined. Add the lid back on and allow to simmer for an additional 3-5 minutes, until the noodles are cooked and the vegetables are soft.
Step 4: Taste and adjust seasonings as desired. Serve immediately, with fresh cilantro and lime juice.
Frequently Asked Questions
It’s best fresh, but leftovers keep for 2-3 days. You can also pre-make the sauce and veggies, and mix them with cooked noodles when ready to eat.
You can, but it won’t be as rich and creamy.
Yes! Toss them in with the noodles and adjust cook time as needed.
More Plant-Based Quickies
- Marry Me Chickpeas
- Spring Noodle Soup
- Brothy Rice with Ginger and Garlic
- Coconut Lime Tofu
- Meghan Markle Tomato Pasta
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The Recipe: Creamy Thai Red Curry Noodles
Ingredients
- 2 squares ramen noodles, rice noodles if gluten-free
- 1 can full fat coconut milk
- 1 cup vegetable broth
- 3 tbsp red curry paste, heaping
- 2 tbsp soy sauce, tamari if gluten-free
- 4 cloves garlic , minced
- 1 tbsp ginger root, grated
- 2 tsp maple syrup, or honey
- 1 pack puffed tofu
- 1 head broccoli, chopped
- 1 red bell pepper, chopped
- ½ cup peanuts, crushed
- lime juice
- cilantro, or parsley, diced
Equipment
- Non-stick or steel pot
Instructions
- In a large deep pan, add the squares of ramen noodles, tofu puffs, broccoli, bell pepper, and peanuts.
- Turn the pan to medium heat, and add the vegetable broth, coconut milk, red curry paste, soy sauce, garlic, ginger and maple syrup.
- Add the lid to the pan, and bring to a low simmer. After 2-3 minutes, open the lid and stir until the noodles are starting to soften and the spices and sauces are combined.
- Add the lid back on and allow to simmer for an additional 3-5 minutes, until the noodles are cooked through and the vegetables are soft.
- Taste, and adjust seasonings as desired. Serve immediately, with fresh cilantro and lime juice.
Notes
- Use udon, rice noodles, or glass noodles if you prefer. This dish works best with quick cooking varieties.
- These creamy noodles work just as well with Thai green curry or yellow curry paste.
- If you have a soy allergy, swap tofu puffs for chickpeas or seitan chunks. Instead of soy sauce, use coconut aminos.
- Feel free to add more veggies. Try mushrooms, spinach, or snow peas in the pot, or add fresh veggies as garnish.
- Omit peanuts or swap them for sesame seeds if you have an allergy.
- Gluten-free? Swap ramen noodles for rice noodles and soy sauce for tamari.