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Red curry paste is a secret to the best thai curry dishes. It’s 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!
These healthier Thai Red Curry Noodles are packed with vegetables and creamy coconut curry sauce. They’re satisfying, comforting and addicting! You will want to make them over and over again! They’re made vegan and gluten-free.
RED CURRY NOODLE BOWLS
I can’t even tell you how many times I’ve made this recipe. We have it at least once a week for dinner. It’s that good! This thai red curry noodles recipe is not only great for busy weeknights. It’s also perfect for clearing out the fridge because you can add absolutely any vegetables that you have on hand!
INGREDIENTS FOR RED CURRY NOODLES
Green onions, ginger and garlic
Rice noodles – I love this and this brand
Red curry paste – when you’re searching for a curry pastes, remember to read the ingredient list to make sure it does not have artificial colors and preservatives. I use this and this one all the time.
Coconut milk – make sure there’s no preservatives or thickeners added. All you want is coconut and water. This, Whole Foods and Sprouts brand are my favorite ones.
Coconut aminos – I love using it instead of a soy sauce. It’s gluten-free and honestly it tastes better in my opinion. It’s dark, rich, salty and slightly sweet in flavor, made from coconut sap.
Rice vinegar
Vegetables such as carrot, bell peppers, zucchini, eggplant, snowpeas, broccoli or anything that you have on hand!
RED CURRY PASTE
Red curry paste is a secret to the best thai curry dishes. It’s 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!
THIS IS WHY YOU NEED TO MAKE THESE RICE NOODLE BOWLS ASAP
This dish brings together fresh ingredients in a comforting, rich bowl of rice noodles, veggies, and flavorful curry sauce
The recipe is packed with fresh veggies and you can use any vegetables that you have on hand (broccoli, any bell pepper you like, red cabbage etc)
It’s made vegan friendly and gluten-free and super easy to make
Healthy, satisfying and so tasty!
If you love Thai food as much as I do make sure to check out some of my favorite recipes!
Vegan thai yellow coconut curry with chickpeas
Vegan thai coconut curry noodles
Colorful veggie pad thai noodles
Vegan curry noodle bowls with tofu
Thai coconut curry noodle soup
I hope you love these thai red curry noodle bowls! 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!
PrintThai Red Curry Noodles with Vegetables (vegan, gluten-free)
- Total Time: 35 minutes
- Yield: 4 1x
Description
These healthier Thai Red Curry Noodles are packed with vegetables and creamy coconut curry sauce. They’re satisfying, comforting and addicting! You will want to make them over and over again! They’re made vegan and gluten-free.
Ingredients
Scale
8 oz rice noodles, cooked according to the directions on the package
2 tbsp avocado oil, divided
2 garlic cloves, minced
3 green onions, chopped
1 tbsp ginger, minced
2 tbsp red curry paste
1 cup carrots, julienned
1 red bell pepper, julienned
1 cup snow peas
1 cup zucchini, chopped
1 can full-fat coconut milk
1 tbsp rice vinegar
2 tbsp coconut aminos
1 tbsp maple syrup
1 small lime, juiced
sea salt
Instructions
- Prepare noodles according to the package. Set aside.
- Meanwhile, heat the oil in a large saucepan. Add the garlic, green onions and ginger; stir fry for 2 minutes. Stir in the curry paste and cook 1 more minute. Add coconut milk, coconut aminos, maple syrup, vinegar and salt. Stir well and simmer until the sauce thickens.
- Meanwhile, in a large skillet, heat the remaining oil. Add carrots, bell pepper, snow peas and zucchini. Stir fry for about 5-8 minutes until the vegetables soften.
- Stir in all the vegetables into the coconut sauce along with lime juice.
- Toss in the noodles using kitchen tongs.
- Serve topped with cilantro, peanuts and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
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