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.
Tried one of my recipes? I would LOVE to hear about it! Leave the comment below or tag me in your creations on social media #anna_banana_co
Rebecca de Silva
This was amazing, but didn't look quiet like yours did!!! Thanks again for another great, fresh recipe! Xxx
Thanks so much for stopping by! And it makes me super happy you are enjoying my recipes!
Sorry to hear it didn't look like mine, perhaps few food styling tips over the lunch will help you for the next time? 🙂
Rebecca de Silva
YES PLEASE <3 Xxxxxxx
Hey Rebecca! You've got it girl, just let me know when you are coming! 🙂 x
Liz @ pumpkin & peanut butter
I absolutely adore Thai food too! This looks absolutely fantastic--- definitely pinning to try soon 🙂
Hello Liz and thanks so much for stopping by!
So happy to meet another fan of Thai food! It's just too good not to like it, right? 😉
Glad to come across you here, your blog looks beautiful! x
@depthoffocus Thanks kindly 🙂 glad to hear there is another Thai food fan out there! Maybe we can arrange a dinner Thai style some time soon? 😉
YES yes yes!!! This looks and sounds so tasty!!! I would love to see your recipe for the red curry paste 🙂 And I'm going to Thailand next month, so can't wait to eat all that stuff!!!
Stephanie, you are one lucky girl! So jealous of your trip next month! I may squeeze another trip later this year, but it may be tense...Thanks so much for lovely comment and have a great time, filled with many many noodles! 🙂
Ohh yum! Massive fan of Thai food too, and this looks delicious!