Thai Red Curry Noodles (30-Minute Recipe) | CookOS

Thai Red Curry Noodles

Name: Thai Red Curry Noodles (30-Minute Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 14 oz stir-fry rice noodles; 1 tbsp coconut oil; 3 cloves garlic, minced; 1 medium onion, sliced; 1 cup sweet peppers, sliced; 1 cup mushrooms, sliced; 3 tbsp red curry paste; 1 tsp chicken bouillon powder; 1 tbsp honey; 1 (13.5 oz) can coconut milk; 1 tsp dried basil; 1/4 cup fresh cilantro, chopped; 1/2 lime, juiced; 1/4 tsp red chili flakes

Thai Red Curry Noodles is a creamy, vegetable-packed noodle dish built on a rich coconut milk and red curry paste sauce that comes together in under 30 minutes. The quick cook time and minimal prep make it ideal for weeknight dinners.

🌍Thai 🏷️Red curry 🏷️Noodles 🏷️Coconut milk 🏷️30-minute

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

About·Privacy·Terms

TikTok

Total

30 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

14 oz stir-fry rice noodles
1 tbsp coconut oil
3 cloves garlic, minced
1 medium onion, sliced
1 cup sweet peppers, sliced
1 cup mushrooms, sliced
3 tbsp red curry paste
1 tsp chicken bouillon powder
1 tbsp honey
1 (13.5 oz) can coconut milk
1 tsp dried basil
1/4 cup fresh cilantro, chopped
1/2 lime, juiced
1/4 tsp red chili flakesoptional

14 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Boil rice noodles according to package directions.
2
While the noodles are boiling, heat coconut oil in a large wok or skillet over medium-high heat.
3
Add minced garlic and sauté until fragrant, about 30 seconds.
4
Add sliced onions, sweet peppers, and mushrooms. Sauté until the vegetables begin to soften.
5
Stir in the red curry paste, chicken bouillon powder, and honey. Cook for 1 minute until fragrant.
6
Pour in the coconut milk and stir to combine, creating a smooth sauce.
7
Season with dried basil and stir in the fresh cilantro.
8
Add the cooked and drained rice noodles to the wok. Toss to coat the noodles evenly in the sauce.
9
Squeeze in the juice of half a lime and stir to combine.
10
For extra heat, sprinkle in red chili flakes. Stir and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Toast the minced garlic in coconut oil for 30 seconds before adding curry paste to deepen flavor and prevent burning.
Stir curry paste into oil first before adding coconut milk to bloom the spices and avoid lumps.
Don't boil the coconut milk vigorously; simmer gently to preserve creaminess and prevent it from breaking.
Taste and balance at the end: honey rounds out spice, lime juice adds brightness, and extra bouillon powder boosts savory depth.

Substitutions

Stir-fry rice noodles → dried ramen noodles or fresh egg noodles (adjust cooking time)
Red curry paste → green curry paste or yellow curry paste (changes flavor profile but works similarly)
Coconut milk → heavy cream mixed with water (less authentic but still creamy)
Honey → brown sugar or palm sugar (maintains sweetness balance)