Thai coconut noodles is aromatic, and rich in flavor. This is addictively delicious. The creaminess of the coconut milk is perfectly balanced with the curry flavors. This noodles doesn't use the store bought red curry paste. Last year, I tried to make my own versions when the very first lock down started and now we enjoy this version very much. Our family loves noodles equally to rice bowls and hence we try different noodles often. This is a frequently made noodle in our home. My daughter tries to update her request for this noodles everyday. Yes, EVERYDAY! So, I try to make it often but not everyday. She too knows that if she tries to update her request pretty often, I would definitely make it once or twice in two weeks at least. This recipe is vegan. This noodles can be made either soupy or the version where sauce is coated on the noodles. Remember the sauce will be absorbed by the noodles immediately. As soon as you toss everything, serve immediately.
This coconut-based spicy, savory noodles can be made soupy as well as sauce coated noodles. Both the versions are very tasty. Soupy ones are great during winter and the other version is great all the time. Use rice noodles for this recipe. Rice vermicelli or pad Thai noodles work great for this. Use fresh red Thai chilies to kick up the heat. Fresh lemon grass adds a great flavor. I have used dried Kaffir lime leaves that I bought in Amazon. If fresh ones are available, please use them. Coriander powder with cayenne, garlic, ginger, lemon grass, kafir lime leaves, Thai chilies, turmeric, black pepper, cumin, and coriander along with salt and mile juice are freshly ground to a paste and used in this recipe for the red curry paste for making a super flavored meal.. If you don't have the time, store-bought paste can also be used. Any veggies of your choice can be used.
March is #NationalNoodleMonth and we are celebrating this in our #FoodieExtravaganza group. Sue of Palatable Pastime is hosting this month's event for Foodie Extravaganza. Thanks, Sue! Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page.
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I can Guarantee that you will end up slurping the entire bowl in no time. There may requests for second helping too. This is that delicious.
Broccoli, tofu, and/or mung bean sprouts are a great addition to the noodles. If you are adding more veggies, just balance the curry paste, water, and coconut milk for a great and healthier meal.
I am linking this to Full Plate Thursday by Miz Helen, What's for dinner? Sunday Link Up #304 by Helen, and Niky's Sundays on Silverado #30. Check the link for more ideas of great food.
Ingredients
Serves 4
For the red curry paste
Lemon grass - 1 stalk, chopped after trimming the ends and root
Kaffir lime leaves - 3
Garlic - 3 cloves
Ginger/galangal - 1 to 1.5 inches, chopped
Thai red chilies - 3 to 4
Cayenne - 1/2 tsp
Cumin - 1 tsp
Coriander - 1/2 tsp
Black pepper - 1/2 tsp
Turmeric - 1/2 tsp
Green onion - 2, chopped
Lime juice - 3 tbsp
Salt - 3/4 tsp
Oil - 1 tsp
For the noodles
Rice noodles - 100g
Water
For the final sauté:
Oil - 2 tbsp
Carrots - 1.5 cup, matchsticks
Bell pepper - 2 cups, sliced thin, any color or combo
Shallots - sliced
Salt - 3/4 tsp
Water - 1 cup
Snow peas - 100g
Coconut milk - 1 cup
Lime juice - 1 tsp, optional
or serve with Lime wedges
Method
Grind the ingredients for the curry paste to a smooth consistency. Set aside. Cook the noodles according to package directions, drain, and keep.
Heat oil in a pan. Sauté onions and ginger for 2 minutes. Add the curry paste and fry for 2 minutes. Add in the carrots, bell peppers, and snow peas. Sauté for 2 minutes. Add in salt, water, and coconut milk, and simmer for 3-4 minutes. The veggies should be crisp tender. Stir in half of the green onions.
Add the curry to a bowl, top with noodles, garnish with sliced Thai chili, cilantro, green onions, and serve.
Alternatively, add in the cooked noodles to the pan, toss well till everything is well combined and heated through. Garnish with lime wedges, cilantro and green onions.
Serve immediately.
Check the links below for the yummy noodles we shared today in our Foodie Extravaganza group for "Noodles: It’s National Noodles Month". Thanks, Sue!
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- Instant Noodles Egg Masala by Sneha's Recipe
- Linguine with Salmon and Cilantro Pesto by Karen's Kitchen Stories
- Penang Char Kway Teow (Malaysian Noodles with Crab and Sausage) by Culinary Adventures with Camilla
- Sesame Ginger Noodles by A Day in the Life on the Farm
- Taco Stuffed Pasta Shells by Making Miracles
- Thai Coconut Curry Noodles by Magical Ingredients
- Torta di Rigatoni by Food Lust People Love
- Tsuivan (Mongolian Noodles with Meat and Vegetables) by Tara's Multicultural Table
Stacy Rushton says
I'd love a bowl of that right now, Radha! Coconut curry noodles are a favorite at our house.
Camilla M. Mann says
You have so many of my favorite flavors in this bowl. It looks tasty.
Tara says
This looks incredible with the homemade red curry paste! So many amazing flavors to pair with the noodles.
Sue Lau says
This looks absolutely delicious. I love rice vermicelli recipes. I'll have to try this one soon.
Karen says
That bowl looks just luscious! The curry looks amazing.
A Day in the Life on the Farm says
I love the curry sauce you made Radha. Thanks for sharing.
Sneha's Recipe says
A perfect, nutritious bowl of comfort, love all those flavor in it!!
Rebekah says
Oh my goodness - that dish is so vibrantly colorful and the creaminess looks sublime. I can practically taste it!
Miz Helen says
Your Thai Coconut Curry Noodles is beautiful bowl of goodness that I can't wait to taste! Thanks so much for sharing with us at Full Plate Thursday,526. Have a great week and come back soon!
Miz Helen