Thai Curry Noodles is a very flavorful noodle recipe that impresses every foodie without fail. The base of the dish is a good red curry paste. 

  • Prep Time: 10 minutes
  •  Cook Time: 30 minutes
  •  Total Time: 40 minutes

Ingredients of Red Curry Noodles

  • 1 cup broccoli, chopped
  • 1 1/2 cup carrots, sliced
  • 1 1/2 cup Thai eggplant, diced
  • 15 oz extra firm tofu, diced
  • neutral oil
  • 1 tbsp soy sauce
  • salt and pepper to taste


  • 2 small shallots, minced
  • 5 cloves garlic, minced
  • 1 small Thai red chili
  • 1 tbsp ginger, grated
  • 3 tablespoons red curry paste
  • 1 can coconut milk
  • 2 tablespoons coconut sugar
  • 2 tablespoons soy sauce
  • 8oz rice noodles
  • 5 fresh kaffir lime leaves
  • Thai basil

To garnish

  • Roasted peanuts
  • green onion, sliced
  • dried chili flakes
  • cilantro
  • fresh lime

How to make Red Curry Noodles

  1. Preheat oven and cut cubed tofu with just enough oil to coat, gluten free soy sauce and a pinch of salt and pepper.
  2. Bake for 15 minutes.
  3. In a large pan, sauté shallots, garlic, chili and ginger with a touch of oil for 5 minutes.
  4. Add all veggies and red curry paste and sauté for 5 minute and adding coconut milk.
  5. Increase the heat to bring to a boil and then reduce to a simmer.
  6. Add coconut sugar and gluten free soy sauce and let cook for 15 minutes.
  7. Prepare rice noodles by soaking in a bowl of hot water.
  8. Once ready to serve, strain your noodles, toss into the curry along with baked tofu and serve with a generous squeeze of fresh lime juice, a handful of roasted peanuts, green onion, chili flakes and cilantro as desired.
  9. Serve the rice noodles in bowls and pour curry over top.