Thai Coconut Curry Noodles (vegan + gluten-free) - NattEats (2024)

Are you ever looking for some simple recipes to add to your weekly rotations? Those kind of recipes that don’t take much of an effort, you can make them anytime of the week, and most ingredients are already stocked in your pantry? You need this Thai Coconut Curry Noodles recipe in your life! It’s made easy, vegan, gluten-free and so delicious!

Thai dishes are one of my favorites. They’re usually pretty simple to make and packed with so much flavor. Today I am bringing you these pad thai inspired coconut curry noodles that you will want to make over and over again! They’re SO GOOD. These curry noodle bowls are not only great for busy weeknights. The recipe is perfect for clearing out the fridge as well as for those nights you haven’t got much in your fridge. You can add absolutely any vegetables that you have! I hope you will enjoy it as much as we do at our house!

WHAT VEGETABLES TO USE IN THAI CURRY

You can use pretty much any fresh or frozen vegetables. My favorite is broccoli, cauliflower, bell peppers, green beans, mushrooms, asparagus and sweet potato.

WHAT NOODLES TO USE

The best type of noodles to use for pad thai and other thai dishes is any type of rice noodles. You can use wider or thinner noodles depending on your preference. I usually use these rice noodles in my recipes!

WHAT IS RED CURRY PASTE

Red curry paste is used in Thai cooking and it’s really a must for curry dishes. It’s a paste made with aromatic ingredients like lemongrass, garlic,red chilli peppers and variety of spices. You can usually find it in the Asian section of the grocery store. Thai kitchen red curry paste is my favorite one to use and I always have a couple in my pantry!

THAI COCONUT CURRY SAUCE

Good curry sauce is a secret. And you only need a few ingredients to achieve flavorful and delicious curry sauce.

Avocado oil – you can also se any other oil you have on hand

Green onions

Fresh ginger

Red curry paste

Coconut aminos or soy sauce – I love using coconut aminos instead of soy sauce in all my dishes! If you’ve never tried it it’s a salty, savory and a little sweet sauce made from the fermented sap of coconut palm. It’s soy, wheat and gluten-free, making it a healthier alternative to soy sauce!

Maple syrup

Full-fat coconut milk

Lime

HOW TO MAKE THAI COCONUT CURRY NOODLES STEP BY STEP VIDEO

THIS IS WHY YOU NEED TO MAKE THESE RED CURRY NODLES WITH VEGETABLES ASAP

• It’s packed with fresh veggies; carrots, asparagus, onions, bell pepper.

• You can use any vegetables you have on hand (broccoli, any bell pepper you like, corn, red cabbage etc).

• Made vegan friendly and gluten-free!

• Super easy to make

• Healthy, satisfying and SO GOOD!

This Thai-inspired dish brings together fresh ingredients in a comforting, rich bowl of rice noodles, lightly crispy veggies, and flavorful creamy curry sauce.

If you love Thai food as much as I do make sure to check out some of my favorite recipes!

colorful veggie pad thai noodles

vegan curry noodle bowls with tofu

thai coconut curry noodle soup

I hope you love these vegan thai curry noodles! If you try, please leave a rating and comment below! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram. Don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations!

Thai Coconut Curry Noodles (vegan + gluten-free)

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See Also

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Serves: 4 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 78 voted )

Ingredients

SAUCE

1 tbsp avocado oil

3 green onions, chopped

2 tsp ginger, minced

See Also

Spicy Buffalo Cauliflower Popcorn

2 tbsp red curry paste

2 tbsp coconut aminos or soy sauce

1 tbsp maple syrup

1 can full-fatcoconut milk

juice of one lime

CURRY NOODLE BOWLS:

8 ounces rice noodles

1/2 cup onion, diced

1 cup shredded carrots

1 cup chopped asparagus

half of red pepper, sliced

1/2- 1 tsp salt

black pepper

cilantro

lime wedges

Instructions

1. Prepare noodles according to the package. Set aside.
2. Meanwhile, heat the oil in a large saucepan. Add the green onions and ginger; stir fry for 3-5 minutes. Stir in the curry paste and cook 1 more minute.
3. Add coconut aminos, fish sauce (optional), maple syrup and coconut milk. Stir together and cook for around 10-15 minutes, until the sauce thickens.
4. In the meantime, prepare all the vegetables. Once the sauce is ready, transfer it to a bowl. Set aside.
5. Add all the veggies, salt and pepper to the same pan. Stir fry for around 5 minutes. Pour in the sauce and squeeze the lime juice.
6. Toss in the noodles using kitchen tongs.
7. Serve topped with cilantro and lime wedges.

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