Thai Inspired Red Curry Noodle Bowl Recipe

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This recipe for my version of Thai noodle bowls is the perfect take out at home dish for busy weeknights or getting cozy on the couch with a movie. This spicy Thai noodle bowl uses special ingredients like Thai curry paste, lemongrass, and lime leaves to deliver a dish that is bold and delicious with a good kick of spice.

This recipe has some pretty specialized Thai ingredients. I’ve given substitutions where possible, but some items like lemongrass and lime leaves are unique key ingredients and don’t have substitutions available that would achieve the same flavor.

You can omit whatever ingredients you want, but the recipe as written delivers bold, balanced flavors similar to my favorite Thai restaurant in my nearest city.

I love Thai food and love learning about the ingredients. This recipe is delicious, but I don’t claim it to be authentic. My version of Thai noodles is inspired by Thai some of my favorite meals that I’ve eaten and researched and is delicious and made with ingredients I can access in Canada. 

Ingredients

See the recipe card for exact amounts.

• rice noodles: I like thin rice noodles for this dish but you can use thicker noodles.
• onion, carrot, bell peppers: just slice or dice these vegetables or try other ones that you prefer.
• Thai chilies: Thai birds eye chilies are very spicy, I use 3 or 4 but I love spice and have a high tolerance. 
• lime leaves: Impart a unique citrusy flavor, with no substitutions. I buy big bag of fresh leaves and freeze them.
• lemongrass: while fresh lemongrass isn’t always available in my local grocery store (and can be confusing to press for those new to it) lemongrass paste is usually available. My local Asian supermarket also has frozen lemon grass available. This is a pretty unique flavor and well worth it to buy for this dish.
• red curry paste: use your favorite one. Ingredients and spice levels vary.
• coconut milk: provides a rich and creamy base for the noodle sauce. I use full-fat coconut milk.
• fish sauce: adds a salty umami flavor.
• lime juice: adds acidity to balance the rich coconut milk.

Substitutions

• noodles: If you don’t have rice noodles try wheat noodles like linguine or spaghettini.
• vegetables: Switch up the fresh veggies by adding broccoli, water chestnuts, bamboo shoots, or snap peas. Garnish with bean sprouts.
• Thai chilies: these are very hot peppers. Try a pinch of red pepper flakes instead if you just want a small kick of spice.
• red curry paste: try other curry pastes.

Instructions

How to cook rice noodles

I usually follow the package instructions but sometimes there aren’t any instructions.

In these instances, I prepare the noodles for cooking, by soaking them in warm water for about 6-8 minutes, just until they have softened but are not mushy.

It’s important to use very warm water, not hot water, or the noodles will get too soft and soggy and break apart when cooking.

Warm water will help soften them so that you can finish cooking them in the pan in just a few minutes.

Drain noodles before adding to this dish.

To make the noodle bowls

1. While the noodles soak heat a large skillet over medium heat.
2. Add the coconut oil and cook the chicken for 5-7 minutes or until cooked through. Remove to a bowl and set aside.
3. Add the onion, carrot, red bell pepper, and red Thai chili. Cook for 4-5 minutes or until vegetables are tender.
4. Add lemon grass, lime leaves, red curry paste, and a bit of the coconut milk. Cook stirring to cook the curry paste.
5. Cook for 3-4 minutes until the coconut milk reduces.
6. Add the rest of the coconut milk as well as the lime juice and chicken.
7. Heat through and then taste for seasoning. Add a bit more fish sauce for more salty flavor. Add more lime juice for more acidity if needed.
8. Serve hot, over the noodles.

Tips for making rice noodle bowls

What to serve with Thai-inspired noodle bowls

Serve these spicy red curry noodles as a main dish with sauteed bok choy on the side, honey sriracha brussels sprouts, or roasted sesame broccoli.

Try my Thai-inspired pad Thai noodles next.

Storage

Store leftovers in an airtight container in the fridge for up to 4 or 5 days. Reheat in the microwave for a few minutes.

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This post was originally posted on January 6, 2017.