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10 Minute Thai Red Curry Rice Noodles


Delicious and easy ten minute Thai red curry rice noodles that are perfectly sweet and spicy, bursting with Asian flavours and super ideal for a quick vegan dinner/ lunch recipe and made with a very short list of ingredients.


  • 150 grams Rice Noodles or any kind of noodles (spaghetti, udon)
  • 2 tbsp Sesame Oil
  • 1 tsp Ginger
  • 1 tsp Garlic
  • 1 tbsp Soy Sauce (see Notes)
  • 3 tbsp Red Thai Curry Paste
  • 2/3 cup Coconut Milk
  • Toppings: Sesame Seeds, Spring Onions (roughly chopped)


  1. Cook the noodles as per package instructions (I cook rice noodles by adding hot boiling water to raw uncooked noodles and covering for 10 minutes until they soften up)
  2. While the noodles are cooking, heat sesame oil in a wok/ pan and add garlic and ginger. Cook until lightly fragrant (roughly one minute on medium low flame)
  3. Mix together Thai red curry paste with a tablespoon of water and add the mix to the sesame oil ginger, garlic. Cook for a couple of minutes.
  4. Add coconut milk, sugar, soy sauce and let the sauce cook for a 4-5 minutes until thickened. 
  5. Add the cooked rice noodles and mix well. Taste and test for salt. Sprinkle sesame seeds and spring onions. Enjoy! 


Soy Sauce: If using dark, then about 1 tablespoon or 2 tablespoons of light soy sauce. 

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