Thai Curry Noodles

This Thai Curry Noodle dish brings the inspired flavors of Thailand to your home kitchen. Deliciously bouncy noodles tossed in a vibrant yellow curry stir fry sauce and tons of veggies. Vegan, Gluten-Free option.

Course Main, Main Course

Cuisine Chinese, Japanese

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 556kcal

Author Caitlin Shoemaker

Ingredients

1 lb fresh rice noodles OR 8 ounces (225 g) dried wide rice noodles
2 tablespoons coconut oil or high-heat oil
5 green onions cut into ½”pieces; white and green parts divided
3 cloves garlic minced
1/2" piece of ginger peeled and finely minced
3 tablespoons yellow curry paste*
1/2 cup thai basil leaves divided*
3 roma tomatoes cut into bite-sized pieces
6 ounces button mushrooms cut in half or quartered
2 carrots sliced
6-8 ounces super firm tofu tofu puffs, or Crispy Tofu
1 tbsp reduced sodium soy sauce or tamari
2 teaspoons palm sugar brown sugar, or coconut sugar
1/4 cup hot water

US Customary - Metric

Instructions

Cook the Noodles: Soak your fresh noodles in boiling water for 3-5 minutes OR if using dried noodles, bring a large pot to water to a boil and cook according to package directions. Drain and set aside. Note: I recommend timing the cooking of the noodles to line up with the completion of step 5, as rice noodles will begin to stick and break more easily if they sit for too long.
Aromatics: Warm a wok or large sauté pan over medium-high heat. Add the oil and warm, then add the white portions of the green onions, garlic, ginger, and around half of the thai basil. Stir, then add the curry paste and fry for 1 minute, to enhance its flavor.
Sauté the Vegetables: Add the tomato, mushrooms, carrot, and tofu. Stir well, until all of the veggies are evenly coated in the curry paste. Sauté for 5 to 7 minutes, stirring occasionally, until the carrots are cooked to your liking. Reduced the heat to medium.
Stir Fry Sauce: In the meantime, combine the soy sauce, sugar, and hot water in a small bowl. Stir with a spoon until the sugar has dissolved, then pour into the wok once the veggies have finished cooking and stir well, to create a sauce.
Combine: Add the cooked rice noodles to the veggie mixture and use tongs to distribute the veggies and gently toss the noodles in the sauce. Turn the heat off, then add the remaining green onion and thai basil and toss again.
Serve: Serve immediately and enjoy warm.

Notes

Curry Paste: I like to use this yellow curry paste, but you can also use red curry paste instead, which can be found in the Asian section of most grocery stores. Double check the ingredients of any curry paste you buy, as some contain fish or shellfish.
Rice Noodles: You can find fresh rice noodles in the refrigerated section of most Asian grocery stores (also known as rice noodle rolls). They have a slightly thicker and chewier texture which I prefer, but if you are gluten-free or cannot find them, a wider dried rice noodle will also work!
Thai Basil: Thai basil has a unique flavor, and I wouldn’t recommend using Italian basil in place of it. Instead I’d recommend using 1/4 cup of chopped cilantro for a different (but still delicious flavor!) - add the cilantro only as a garnish with the green onions in step 5.
Gluten-Free: Use dried rice noodles and tamari or gluten-free soy sauce to make this recipe gluten-free!
Leftovers: If you want to make this recipe for meal prep, I’d recommend following steps 2-4 and making a big batch of veggies and sauce. I’d cook each portion of rice noodles individually and right before serving, as they break easily after refrigeration.

Nutrition