Thai Curry Noodles

thai curry noodles

Here’s another framework recipe, where you can add and subtract as it suits you. For me, the basics are coconut milk, curry paste and noodles. Everything else is inspired by what’s growing in the backyard or what I am finding at the farmers market or grocery store. Top those noodles with chicken, tofu, mounds of veggies, no matter. Whatever pleases those sitting around your table will be delicious!

Serves 4


  • 1 Tbsp. extra virgin olive oil
  • 1 16-ounce package extra firm tofu (or other protein of your choice)
  • 4 medium carrots, diced
  • 3 stalks celery (or small bunch of kale or bok choy or 1 pepper of choice), diced
  • 2-3 cups broccoli broken or chopped into bite-sized pieces
  • 1-inch piece fresh ginger, peeled and minced
  • 3-4 cloves garlic, minced (or 1/2 cup diced onion)
  • 16 ounces Thai rice noodles or Chinese lo mein noodles
  • 1/2 cup peanuts, minced
  • 1/2 cup cilantro, minced
For sauce
  • 1 14-ounce can unsweetened coconut milk
  • 2 Tbsp. red curry paste (or substitute a mix of 1 tsp. crushed red pepper flakes and 2 tsp. curry powder)
  • 1 Tbsp. brown sugar (or coconut sugar)
  • 2 Tbsp. Thai fish sauce (or soy sauce)
  • juice and zest of 1 lime


  1. Heat oil in cast iron skillet. Add tofu and fry until crispy on both sides. Set aside.
  2. Sauté veggies, ginger and garlic in hot skillet, stirring frequently, until all is just cooked.
  3. Boil water and prepare noodles.
  4. Stir together coconut milk, curry paste and sugar in sauce pan. Heat to boiling. Reduce temperature to simmer and cook for 5 minutes.
  5. Remove sauce from heat. Stir in fish sauce and lime juice and zest.
  6. Serve by scooping noodles onto a plate or bowl. Top with veggies and tofu. Pour sauce over each portion. Then finish with peanuts and cilantro.