These delicious red thai curry noodles are an absolute favourite meal of mine at the moment. Slightly soupy, packed with fabulous flavours and immensely satisfying. They are also quick to make, only taking 30 minutes, so make a lovely midweek meal.
My recipe can be eaten as a standalone veggie dish or you can top the noodles with panfried chicken, prawns or tofu if you wish. I find them very filling without the extra protein, but did have these with panfried scallops one day and it was such a yummy treat!
This dish is both gluten and dairy free, using gluten free tamari sauce in place of classic soy sauce. The flavour is no different so this is a great stealth gluten free dish to make.
The rice noodles are naturally gluten free, as are the other ingredients. Note, please double check all the labels on your ingredients, just in case. It’s always better to be safe than sorry!
Is this Dish Suitable for Vegetarians and Vegans?
If you are vegetarian/vegan note you can sub the chicken stock for veggie stock and skip the fish sauce. I use fish a tsp of fish sauce to bring an authentic thai flavour to the dish, but the noodles are equally delicious without fish sauce.
Which Noodles Do You Use?
I either buy flat rice noodles from our local Asian food store or use these Red Drago rice sticks, which I buy on Amazon. Any similar gluten free dried flat rice noodle brand will work well in this dish.
I precook them partially to soften the noodles, but keep some bite so they finish cooking in the sauce. If you make them too soft they will break apart, whereas part-cooking ensures they stay in nice long strands.
I Don’t Have Any Fish Sauce, Can I Skip It?
Yes absolutely. The fish sauce adds an authentic thai flavour to these red thai curry noodles, but they are still fantastic without it. There are so many other flavours going on in the dish, your taste buds will still be very happy.
Are These Noodles Spicy?
No, I would class these as mild if you use 2 tbsp red thai curry paste or medium if you use 3. However, this could vary depending on which paste you use! I use the Sainsburys own-brand red thai curry paste and found it quite mild.
Check the paste you are using is gluten free and perhaps stick to 2 tbsp the first time you try it, increasing the amount if needed. Or if you like it spicy, go all out and add lots of paste with extra fresh slices of red chilli on top :).
Red Thai Curry Noodles Recipe
Now let’s get to the recipe! You’ll find the method below, along with some helpful pictures to give you some visual directions. However, if you have any other questions feel free to message me on social media (@myglutenfreeguide) or email me at [email protected].
If you enjoy these noodles I’d be really grateful if you could leave a star rating on the recipe card below. Thank you!
Laura xxx
Red Thai Curry Noodles (GF, DF)
Ingredients
- 1 small white onion
- 2cm square piece of root ginger
- 1 clove garlic
- 180g rice sticks (/flat rice noodles)
- 2-3 tbsp red thai curry paste (depending how spicy you like it)
- 1 tsp light brown sugar
- 1 tbsp tamari soy sauce
- 300ml chicken stock (or veggie if you are vegetarian)
- 400ml coconut milk
- Juice of half a lime
- 1 tsp fish sauce (optional)
- 1 aubergine
- 2 pak choi (approx 200g) or similar
- Optional to serve: fresh red chilli, lime wedges and fresh coriander
Instructions
- Finely dice the onion and add to a large, high-sided frying pan or wok with some oil. Add the ginger (grated), garlic (minced) and aubergine (chopped into small cubes) and cook over a medium-low heat for 10 minutes until soft.
- While the base ingredients are softening, you can precook the rice noodles. Cook them in boiling water for 5 minutes until they are soft but still have some bite to them. Drain off the hot water, rinse and then place them in a pan full of COLD water - this will stop the noodles from sticking together while they are sat aside. Set aside until needed.
- Add the red thai curry paste, sugar, tamari soy sauce and fish sauce to the pan and cook over a medium heat for a couple of minutes until fragrant.
- Now pour in the coconut milk and chicken stock, then allow the red thai curry sauce to simmer for 10 minutes over a medium-low heat.
- Stir in the lime juice and pak choi (sliced into strips) into the sauce. Drain the noodles and add them to the sauce, stirring through and allow to cook for a further 4-5 minutes until the noodles are soft and have absorbed some (but not all) of the liquid.
- Serve in bowls topped with a wedge of lime, sliced red chilli and fresh coriander leaves. Enjoy!
I hope you love this red thai curry noodles recipe as much as I do! For more gluten free meal ideas, why not try some of my other recipes:
- Cheese & Onion Quiche
- Roasted Butternut Squash Soup
- Chicken One Pot Wonder Dinner
- Homemade Pizza
- Seared Salmon Poke Bowl
Enjoy! xxx
