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  • Prep-time: / Ready In:
  • Makes 6 cups

Whip up these finger-licking-good red curry noodles in a matter of minutes whenever you need a quick and nourishing meal. A basic bag of stir-fry veggies and plain brown rice noodles are transformed into the fragrant takeout favorite with the help of our 15-minute homemade Thai Red Curry Sauce. Lemongrass, kaffir lime leaf, ginger, cumin, and coriander create layers of rich flavor that are simultaneously sweet, spicy, and savory. Each bite explodes with aromatic ingredients, and the garnish of chopped peanuts, cilantro, and fresh lime juice brings everything together. Feel free to add baked tofu or tempeh for an even heartier meal!

For more Asian noodle recipes, check out these tasty ideas:


  • 8 oz. dry brown rice pad thai noodles
  • 1 16-oz. package frozen stir-fry vegetables
  • 1 cup Thai Red Curry Sauce
  • 1 tablespoon crushed roasted peanuts
  • Fresh basil and/or cilantro leaves
  • Crushed red pepper (optional)
  • Lime wedges


  1. Bring a pot of water to boiling. Add pad thai noodles and stir-fry vegetables; cook 4 to 5 minutes. Drain noodles and vegetables; return to pot.
  2. Add Thai Red Curry Sauce and toss to coat. Cook over medium 10 to 15 minutes or until heated through, stirring occasionally.
  3. Garnish with crushed roasted peanuts, fresh basil and/or cilantro leaves, and a sprinkle of crushed red pepper (optional). Serve with lime wedges for squeezing over top.

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Janet7 months ago
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can I make a red curry sauce out of Thai red curry sauce and coconut milk? I do not want to use any olive oil My recipe calls for 1 cup red curry sauce. I
could not find that at the store, but I do have red curry paste and coconut
milk. My recipe is one from you “easy curry noodles with veggies”
Thanks for your help

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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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