Red Curry Noodles

Thai-inspired red curry broth over rice noodles. A quick and savory main dish.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
4 servings


  • 1 (8 ounce) package dried rice noodles

  • 4 tablespoons red curry paste

  • 1 tablespoon olive oil, or to taste

  • 1 cup water

  • 1 cup vegetable broth

  • 1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes

  • 1 cup baby carrots, cut into thin slices

  • ½ large onion, cut into thin strips

  • 1 (13.5 ounce) can light coconut milk

  • 1 medium red bell pepper, cut into thin strips

  • ¼ cup soy sauce

  • 2 teaspoons Thai sweet chili sauce, or more to taste


  1. Place rice noodles in a bowl of cold water to soak.

  2. Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.

  3. Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.

  4. Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.

Nutrition Facts (per serving)

448 Calories
25g Fat
62g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 448
% Daily Value *
Total Fat 25g 32%
Saturated Fat 7g 34%
Sodium 1481mg 64%
Total Carbohydrate 62g 23%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 17g
Vitamin C 40mg 202%
Calcium 331mg 25%
Iron 6mg 32%
Potassium 323mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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