"Red Noodles" typically refers to noodles in a vibrant, spicy red curry sauce, inspired by Thai cuisine. This quick, flavorful dish combines creamy coconut milk, red curry paste for heat and color, and slurpable noodles with veggies. It's vegan-adaptable, ready in about 20-30 minutes, and customizable for spice level.
Ingredients (Serves 4)
8-10 oz rice noodles (flat or thin, like pad Thai noodles) or any noodles you prefer
2-4 tbsp Thai red curry paste (adjust for spice; start with 2 for mild)
1 can (14 oz) full-fat coconut milk
1-2 cups vegetable broth (or water)
1 tbsp soy sauce or tamari (for gluten-free)
1-2 tsp brown sugar or maple syrup
1 tbsp oil (vegetable or sesame)
3-4 garlic cloves, minced
1-inch ginger, grated (optional)
Veggies: 1 red bell pepper (sliced), broccoli florets, carrots, or any mix (about 2-3 cups total)
Garnishes: Fresh cilantro, lime wedges, chopped scallions, crushed peanuts, red pepper flakes
Instructions
Cook the noodles according to package directions (usually soak rice noodles in hot water for 8-10 minutes or boil). Drain and set aside. Rinse with cold water if they stick.
Heat oil in a large pan or wok over medium heat. Add garlic (and ginger if using) and sauté for 1 minute until fragrant.
Stir in the red curry paste and cook for 1-2 minutes to bloom the flavors.
Pour in the coconut milk, broth, soy sauce, and sugar. Stir well and bring to a simmer. Taste and adjust spice/sweetness.
Add veggies (and protein if using). Simmer for 5-8 minutes until the veggies are tender-crisp.
Toss in the cooked noodles. Stir to coat everything in the sauce. Simmer 2-3 more minutes to thicken (add more broth if too thick).
Serve hot, garnished with cilantro, a squeeze of lime, scallions, and peanuts for crunch.
This creates a creamy, spicy red sauce that clings to the noodles—perfect comfort food!
Tips: For extra spice, add chili flakes or fresh chilies. Make it one-pot by cooking everything together using ramen-style noodles. Leftovers reheat well with a splash of water. Enjoy!
