Red Coconut Curry Noodles

Gluten-free option, Nut-free option, Soy-free option

This recipe is inspired by a dish from one of our favorite restaurants. These noodles are saucy, flavorful and a little bit spicy. Top them with our Baked Tofu or serve them as a side to our Coconut Panko Tofu with Peanut Sauce.

Red Coconut Curry Noodles offer a delightful fusion of rich flavors and comforting textures that are synonymous with Asian cuisine. This recipe takes the essence of a traditional red curry and combines it with the creaminess of coconut milk, resulting in a harmonious blend that coats every strand of rice noodle. The aromatic combination of pure sesame oil, minced garlic, and vibrant red curry paste fills the kitchen with an enticing aroma as the flavors meld together.

The heart of this dish lies in the luscious coconut milk-based sauce. As the coconut milk simmers and thickens on the stovetop, it absorbs the bold flavors of red curry paste, soy sauce (or alternatives), maple syrup, and chili garlic sauce. The result is a velvety, fragrant sauce that envelops the tender rice noodles, infusing them with a depth of taste that’s both comforting and satisfying.

Garnished with optional toppings such as fresh bean sprouts, diced green onion, minced cilantro leaves, crushed peanuts, and sesame seeds, the dish takes on layers of texture and crunch that contrast with the soft noodles and creamy sauce. These toppings add visual appeal and a symphony of flavors that create a well-rounded culinary experience.

Red Coconut Curry Noodles are a versatile dish that can easily adapt to various dietary preferences. Whether you’re seeking a quick and flavorful weeknight meal or aiming to impress guests with a vibrant and inviting plate, this recipe offers a tantalizing journey for the palate. With each bite, the essence of the coconut curry sauce and the warmth of the accompanying toppings create a memorable and satisfying dining experience.

PREP TIME: 10 minutes

COOK TIME: about 10 minutes, plus time to cook noodles

YIELD: 6 to 8 servings

INGREDIENTS:

• 1½ tsp (7 ml) pure (untoasted) sesame oil
• 4 cloves garlic, peeled and minced, or 4 tsp (13 g) jarred minced garlic
• 1 (15.5-oz [439-ml]) can full-fat coconut milk
• 3 tbsp (45 g) red curry paste
• ¼ cup (60 ml) soy sauce (or tamari for gluten-free, or coconut aminos for soy-free)
• 2 tbsp (30 ml) pure maple syrup or agave
• 1 tbsp (15 ml) chili garlic sauce
• 1 (14-oz [396-g]) package medium-width rice noodles

FOR SERVING (OPTIONAL)

• ½ cup (52 g) fresh bean sprouts
• ¼ cup (22 g) diced green onion
• 2 tbsp (2 g) minced fresh cilantro leaves
• ¼ cup (37 g) crushed peanuts (omit for nut-free)
• Sesame seeds

INSTRUCTIONS

1. In a large skillet, heat the sesame oil over medium-low heat. Stir in the garlic and cook for 30 seconds to 1 minute, or until fragrant.
2. Stir in the coconut milk, red curry paste, soy sauce, maple syrup, and chili garlic sauce. Increase the heat to medium-high, bringing the sauce to a boil.
3. Lower the heat to low, bringing the sauce to a simmer. Allow the sauce to simmer, stirring occasionally, for 7 to 10 minutes, or until it thickens.
4. Meanwhile, prepare the rice noodles according to the package instructions. Drain and rinse them in cold water.
5. Stir the cooked rice noodles into the sauce, ensuring they are well coated.
6. To serve, top the noodles with fresh bean sprouts, diced green onion, minced cilantro leaves, crushed peanuts (if using), and sesame seeds.