Go Back
To make Coconut Curry Rice Noodles, you need some key ingredients: - 200g rice noodles - 1 can (400ml) coconut milk - 2 tablespoons red curry paste - 1 tablespoon olive oil - 1 red bell pepper, thinly sliced - 1 carrot, julienned - 1 zucchini, spiralized or sliced - 1 cup snap peas, trimmed - 1 tablespoon soy sauce - 1 tablespoon lime juice - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - Fresh cilantro, for garnish - Salt and pepper, to taste These ingredients create a rich and tasty dish. The coconut milk adds creaminess, while the red curry paste brings depth and spice. You can add some fun and flavor with a few garnishes: - Fresh cilantro - Lime wedges - Chopped green onions - Sesame seeds - Red chili flakes These extras can brighten the dish and add layers of taste. I love using cilantro for its fresh flavor. If you can’t find some ingredients, don’t worry! Here are some easy swaps: - For rice noodles, use any thin noodle, like vermicelli or even spaghetti. - Swap coconut milk with almond milk or vegetable broth for a lighter dish. - If you don’t like red curry paste, try yellow or green curry paste for a different flavor. - Use any veggies you have on hand, like bell peppers or broccoli, instead of the ones listed. These substitutions help you customize the dish. Feel free to get creative! {{ingredient_image_1}} Start by boiling water in a pot. Add 200g of rice noodles. Cook them as directed on the package. Usually, this takes about 4 to 6 minutes. Once cooked, drain the noodles and set them aside. This step is key for a great texture. Grab a large skillet or wok and heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Cook them for about 1 minute until they smell great. Next, stir in 2 tablespoons of red curry paste. Let it cook for another minute. This brings out the spice flavors. Now, pour in 1 can (400ml) of coconut milk. Stir well to mix it with the curry paste. Let it simmer for about 5 minutes. The sauce will thicken and develop a rich taste. Add your veggies to the skillet. Toss in 1 sliced red bell pepper, 1 julienned carrot, 1 spiralized zucchini, and 1 cup of trimmed snap peas. Stir everything together. Cook for about 5 to 7 minutes. You want the veggies to be tender but still crisp. Now, add the cooked rice noodles to the skillet. Gently toss everything together. Drizzle in 1 tablespoon of soy sauce and 1 tablespoon of lime juice. Sprinkle with salt and pepper to taste. Mix it all well to coat every bite. Once done, take it off the heat. Let it cool slightly before serving. Enjoy this easy and flavorful dish! To get the best rice noodles, cook them just right. Follow the package directions carefully. Aim for al dente, which means they should be firm, not mushy. After cooking, rinse them in cold water to stop the cooking process. This helps keep them from sticking together. To boost the flavor, use fresh ingredients. Fresh ginger and garlic add depth. The red curry paste packs a punch, so adjust it to your taste. Adding lime juice gives a nice zing. You can also sprinkle a bit of salt and pepper for balance. Experiment with fresh herbs like basil or mint for an extra layer of flavor. For quick meals, prep your veggies ahead. Slice bell peppers, julienne carrots, and spiralize zucchini in advance. Store them in the fridge for up to three days. You can also cook the rice noodles earlier and store them in an airtight container. Just reheat them with a little water in the skillet. Cook the sauce fresh for the best flavor. This keeps your meal quick and easy! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor and nutrition of your dish, making it more vibrant and delicious. Adjust Spice Levels: Feel free to modify the amount of red curry paste according to your heat preference; start with less if you're sensitive to spice. Perfect Noodles: To prevent the rice noodles from sticking together, rinse them under cold water after cooking and tossing them with a bit of oil. Garnish Wisely: Fresh cilantro and a wedge of lime not only add color but also a burst of flavor that elevates the dish. {{image_2}} You can easily make Coconut Curry Rice Noodles vegetarian or vegan. Just skip any meat and focus on the veggies. Use tofu for protein, or add more vegetables. Try mushrooms, broccoli, or eggplant for great flavor. If you want a creamy sauce, stick with coconut milk. It adds richness without dairy. Adding protein can make this dish more filling. You can include shrimp, chicken, or beef if you like meat. Cook the protein first, then set it aside. Add it back with the noodles. For a plant-based option, use chickpeas or lentils. Both are tasty and healthy choices that boost protein without meat. You can adjust the spice level to fit your taste. For a mild dish, use less red curry paste. You can start with one tablespoon and add more later if you like it spicier. If you want a kick, add fresh chili or a dash of hot sauce. This way, you control how spicy your Coconut Curry Rice Noodles are. To store your leftover coconut curry rice noodles, place them in an airtight container. Make sure they cool first. This keeps the noodles fresh and prevents sogginess. They can stay in the fridge for up to three days. When it’s time to enjoy your leftovers, simply reheat them in a skillet. Add a splash of water or coconut milk to help them regain moisture. Heat over medium until warm. Stir often to prevent sticking. You can also use a microwave. Just cover the dish and heat for one to two minutes. If you want to freeze your noodles, pack them tightly in a freezer-safe container. They will keep well for up to two months. When ready to eat, thaw them overnight in the fridge. Reheat as described above for the best taste and texture. Yes, you can use other noodles. Rice noodles are great, but try whole wheat or egg noodles. You can also use soba or udon noodles for a fun twist. Each noodle type has a different taste and texture. Just cook them according to the package. Then, follow the same steps for the sauce. To add heat, use more red curry paste. You can also add sliced fresh chilies or a dash of chili flakes. If you want a kick, try sambal oelek or sriracha. Start with a little, taste, and adjust as needed. This way, you control the spice level. These noodles pair well with many sides. Fresh spring rolls or a crisp green salad are great choices. You can also serve them with grilled chicken or shrimp for extra protein. For a refreshing touch, add lime wedges or pickled vegetables. Each option complements the creamy curry flavors nicely. Coconut curry rice noodles offer a tasty meal that’s easy to make. We covered the main ingredients and how to cook them. You learned about different flavors, meal prep tips, and storage methods. Whether you prefer spicy, veggie, or protein-packed meals, there’s an option for you. Remember, cooking should be fun! Try new ingredients and enjoy this dish as you like. Embrace creativity in your kitchen, and don’t forget to share with friends. Enjoy your cooking journey!

Coconut Curry Rice Noodles

A flavorful dish featuring rice noodles in a creamy coconut curry sauce with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 3
Calories 400 kcal

Ingredients
  

  • 200 g rice noodles
  • 400 ml coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon olive oil
  • 1 unit red bell pepper, thinly sliced
  • 1 unit carrot, julienned
  • 1 unit zucchini, spiralized or sliced
  • 1 cup snap peas, trimmed
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 unit fresh cilantro, for garnish
  • 1 unit salt and pepper, to taste

Instructions
 

  • Start by cooking the rice noodles according to the package instructions. Once cooked, drain and set aside.
  • In a large skillet or wok, heat olive oil over medium heat. Add minced garlic and grated ginger, cooking until fragrant (about 1 minute).
  • Stir in the red curry paste and cook for an additional minute, allowing the spices to bloom.
  • Pour in the coconut milk and stir well to combine with the curry paste. Allow the mixture to simmer for about 5 minutes.
  • Add the sliced red bell pepper, julienned carrot, spiralized zucchini, and snap peas to the skillet. Stir well and cook for another 5-7 minutes until the vegetables are tender but still crisp.
  • Incorporate the cooked rice noodles into the skillet, gently tossing everything together.
  • Drizzle with soy sauce and lime juice, and season with salt and pepper to taste. Mix the noodles and veggies thoroughly to ensure everything is well coated.
  • Remove from heat and let it cool slightly before serving.

Notes

Serve the noodles in bowls, garnished with fresh cilantro, and a wedge of lime on the side for an added burst of flavor.
Keyword coconut, curry, noodles, vegetarian