How to Make the Perfect Thai Red Curry Rice Noodles
Thai · Easy · 13 min · 2 servings
These Thai red curry rice noodles are bold, creamy, and ready in just 15 minutes for a quick dinner bursting with Southeast Asian flavors. This fast weeknight meal tastes like it came straight from a restaurant kitchen.
Why this recipe works
This Thai Red Curry Rice Noodles recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 13 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 450 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 180 g flat rice noodles
- 2 tbsp red curry paste
- 1 can coconut milk
- 1 tbsp fish sauce
- 1 cup baby spinach
- 1 tbsp lime juice
Step by step instructions
Step 1: Soak the Noodles
Soak rice noodles in boiling water for 4 to 5 minutes until just softened. Drain and set aside.
Step 2: Build the Curry Broth
In a saucepan over medium heat, fry red curry paste for 1 minute. Pour in coconut milk and stir to combine. Bring to a gentle simmer.
Step 3: Season and Add Noodles
Stir in fish sauce and lime juice. Add soaked noodles and baby spinach to the pan. Toss and cook for 2 minutes until spinach wilts.
Step 4: Serve
Ladle into bowls and garnish with fresh cilantro, lime wedges, or sliced chili if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fish sauce → soy sauce for a vegetarian version
- baby spinach → bok choy or thinly sliced zucchini
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using too much curry paste which overwhelms the coconut milk and makes the dish too spicy
- Over-soaking the noodles which causes them to become too soft and fall apart in the broth
Nutrition facts
Per serving: 450 calories, 10g protein, 62g carbs, 18g fat, 4g fiber.
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