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Creamy Thai red curry noodles served in a white ramen bowl with chopsticks resting on the side.

Creamy Thai Red Curry Noodles

Print Recipe
This one-pot ramen dish packs tons of flavor. Ready in 20 minutes, it's the perfect "lazy" weeknight meal.
Course Main Course
Cuisine Asian, Thai
Keyword 20 minute recipe, creamy thai red curry noodles, healthy ramen noodles, homemade instant ramen, homemade ramen soup, plant based thai red curry noodles, quick dessert, quick vegan ramen, quickies, thai red curry, vegan thai red curry noodles
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 472.5
Author carleigh

Equipment

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

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.

Nutrition

Calories: 472.5kcal | Carbohydrates: 25.8g | Protein: 21.7g | Fat: 35.3g | Saturated Fat: 20.5g | Polyunsaturated Fat: 6.4g | Monounsaturated Fat: 6.5g | Sodium: 575.8mg | Potassium: 935.2mg | Fiber: 7.9g | Sugar: 7.5g | Vitamin A: 3650.6IU | Vitamin C: 176.6mg | Calcium: 260.6mg | Iron: 6.9mg