Red Curry Noodles: Make this 30 Minute, One-Pan Crowd Pleaser!

I think curries are generally served with rice, but there is something so satisfying about slurping up some saucy red curry noodles. In my opinion, curry sauce is so good that it deserves it’s vehicle to be a noodle. If you agree with that, you will love these red curry noodles.

In your aromatic, spicy, coconutty red curry sauce, you will have some plenty of vegetables and juicy chicken swimming through for an irresistible meal that rivals takeout. In fact, this could be done before your take out even arrives and only uses one pan, a giant wok.

Because of this, my red curry noodles make magic on weeknight. And it’s checking all the boxes – quick – check, easy – check, minimal clean up – check, gluten free – check, vegetarian – could be, just omit that chicken or serve it on the side. It’s family friendly and perfect for everyone.

Serves 4-6

Tools:

I recommend a giant wok. This one is the sh*t.

Ingredients:

8 ounces of rice noodles

2 chicken breasts, cut into cubes

3 tablespoons of red curry paste

1 can of coconut milk

1 thumbnail of ginger, minced

2 cloves of garlic, minced

2 Thai red chilis, minced (optional)

Juice of 1 lime

6 ounces of snap peas, trimmed and chopped

4 ounces of bean sprouts

1 yellow bell pepper, chopped

1 carrot, diced

2 scallions, chopped

Instructions:

1. In a large mixing bowl, add the rice noodles and soak in super hot water for 10-15 minutes or until soft.
2. Meanwhile, heat up 2 tablespoons of cooking oil in a wok and saute the chicken over medium high heat.
3. After about 5 minutes and the chicken has started to brown, add the snap peas, bell pepper, and carrots. Saute for 5 more minutes. Then add the beansprouts.
4. Add the garlic, ginger, chili, curry paste, and lime juice. Stir to combine all ingredients together before adding the coconut milk.
5. Drain your noodles and add them to that velvety swimming pool of curried veggies and chicken. Stir it up and allow the sauce and noodles to heat up, about 5 minutes.
6. To serve, divide into bowls and top with scallions. Serve with sriracha for the extra brave.

If you like this, be sure to try my Vietnamese inspired noodles with pulled chicken or my spicy peanut butter noodles!