Super easy and quick recipe for Thai red curry noodles, punching with Thai spices and aromas. You are going to fall in love with these flavors!
Finally the weekend!
And what's even better, Spring is slowly making an appearance! So with that in mind, it's time to do some 'spring cleaning'. And I do not mean inside of your wardrobe. It's time to wake up your hibernated body, and give it some seriously good food. Some fresh, fragrant and packed with flavors food made from scratch. And when it comes to delicious flavors, it doesn't get better than this recipe for Thai red curry noodles!
I absolutely love Thailand. And Thai cuisine is one of my personal favorites. Light, quick dishes, prepared on the spot, punching with flavors. Also, that perfect balance between sweet and sour, spices and herbs, makes every dish an unforgettable experience. Chopsticks or no, I will happily stuff my face with Southeast Asian infused food any day. Just show me the noodles!
And because I'm in desperate need of holiday, I decided to bring some exotic vibes into my kitchen. So if you are looking for something different, some new and exciting flavors in your life, today's recipe will hit the spot! It's made with light coconut milk and Thai red curry paste, which in my case, is homemade. However, there is no need for making your own. Use the store bought red curry paste, and it will taste just as great. Although, I'm planning on doing a separate post on curry pastes, because they are so easy to make, so watch this space...
This Thai red curry noodles, also known as Khao- Soi in Thailand, can be treated as a soup, or a noodles dish. If you prefer it to be a bit more filling, add more rice noodles. And if you are looking for a lighter option, use less noodles and more of the broth, to make it more soup- like.
Toasted cashews and bean sprouts will add that extra crunchiness, and lime wedges are a must, to complete the combination of tropical flavors. Ready in just over half an hour, this must be one of the easiest and tastiest dishes I've made so far!
I really hope you will enjoy this dish as much as I do, it's such a winner for me. And you never know, it may even inspire you to plan your next trip to Thailand! 😉
Have a great weekend, and until next time!
Thai Red Curry Noodles
- ½ tablespoon toasted sesame oil
- 70 g cashew nuts
- 2 tablespoon Thai red curry paste
- 1 medium courgette (cut in half and sliced)
- 1 medium carrot (chopped)
- 200 g mushrooms (sliced)
- 2 tablespoon tomato paste
- 200 ml light coconut milk
- 1 teaspoon curry powder (mild)
- 2 tablespoon tamari sauce
- 1 teaspoon coconut sugar
- 75 g rice noodles
- 50 g bean sprouts
- 2 spring onions (chopped diagonally)
- 1 lime (cut into wedges, to serve)
- In a large pan, heat the sesame oil and add cashews. Toast them for 2-3 minutes, until golden brown. Set aside on a paper kitchen towel.
- Add the Thai curry paste to the pan and keep stirring for a minute, add courgette, carrot, mushrooms, tomato paste and stir well. Pour in the coconut milk and 200 ml water, curry powder, tamari sauce and sugar. Gently bring to boil, then reduce heat and simmer for 10 minutes.
- Put the rice noodles into a large, heatproof bowl and cover with boiling water. Set aside for 3 minutes, then gently stir with the fork and set aside for further 5 minutes.
- Add the bean sprouts to the vegetables just before serving, stir well and remove from the heat. Drain noodles, divide into two bowls and ladle the soup and vegetables over the noodles.
- Top with the fried cashews, spring onions and extra bean sprouts. Serve with the lime wedges.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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