Need a last-minute recipe for dinner tonight? These vegan red curry noodles are easy to make in one skillet in about 15 minutes! They’re vibrant, flavorful, and so versatile.
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TABLE OF CONTENTS
- Ingredients
- Instructions
- Serve
Ingredients
This simple weeknight meal is made with a short list of pantry staples. Despite their simplicity, they still result in BIG flavors in every bite. Here are the ingredients you need:
- Rice noodles
Wide rice noodles are my favorite here because they’re not only naturally vegan and gluten free, but they also scoop up the red curry sauce very easily.
- Thai red curry paste
Try to use a good quality store-bought red curry paste. It should be easy to find in most major grocery stores or at Asian markets. And remember to check the ingredients before you buy! Many jars of red curry paste contain shrimp paste, which is fine if you aren’t vegan, but not great for your vegan guests or those with an aversion to shellfish.
- Garlic
The first of the two aromatics. Fresh garlic cloves give the red curry sauce a savory baseline of flavor.
- Ginger
The second aromatic in the sauce. Use fresh ginger if you can.
- Coconut milk
Canned full fat coconut milk is the secret to a luscious and creamy sauce. It also tones down the heat from the red curry paste.
- Soy sauce
Or you can use tamari if you’re gluten free.
- Maple syrup
For a subtle sweetness. Agave will also work well as a substitute.
- Lime juice
The acidity from the fresh lime juice helps round out the rest of the flavors and gives the dish a nice, refreshing pop!
- Vegetable stock
To help thin out the sauce.
- Fresh coriander and sesame seeds
For garnish.
Instructions
Step 1 – Cook the rice noodles
Place the rice noodles in a heat-proof bowl and pour boiling water over top until it covers the noodles. Let the noodles soak until they’re just about al dente, then drain
Step 2 – Start the sauce
Heat the curry paste in a wok over medium-high heat. Next, add the garlic and ginger and cook until fragrant. Turn down the heat and stir in the coconut milk.
Step 3 – Toss the noodles in the sauce
Next, add the par-boiled noodles and toss to combine. To finish, stir in the soy sauce, maple syrup, lime juice, and vegetable stock.
Step 4 – Serve
Once all of the flavors in the sauce have come together, scoop the curry pasta into bowls and top with fresh coriander and sesame seeds. Enjoy!
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