Name: Red Curry Peanut Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai-Inspired
Ingredients: 8 oz rice noodles; 1 tablespoon coconut oil; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 2 tablespoons Thai red curry paste; 3 tablespoons creamy peanut butter; 1 tablespoon tamari or soy sauce; 1 tablespoon maple syrup; 1 teaspoon rice vinegar; 1/2 cup full-fat coconut milk; 1/4 cup water (more as needed to thin); 1 red bell pepper, thinly sliced; 1 cup shredded carrots; 1 cup snap peas or snow peas, halved; Juice of 1 lime; Chopped cilantro, for garnish; Chopped peanuts, for garnish; Sliced green onions, for garnish

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Creamy, spicy, and full of bold Thai-inspired flavor, these Red Curry Peanut Noodles are one of my favorite go-to meals when I want something comforting, flavorful, and easy to prepare. With a smooth, rich peanut-coconut sauce and crisp-tender vegetables, this dish is vegan, gluten-free, and endlessly satisfying. Whether I’m looking for a quick weeknight dinner or a plant-based crowd-pleaser, this recipe never disappoints.

Red Curry Peanut Noodles

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 oz rice noodles

1 tablespoon coconut oil

3 cloves garlic, minced

1 tablespoon freshly grated ginger

2 tablespoons Thai red curry paste

3 tablespoons creamy peanut butter

1 tablespoon tamari or soy sauce

1 tablespoon maple syrup

1 teaspoon rice vinegar

½ cup full-fat coconut milk

¼ cup water (more as needed to thin)

1 red bell pepper, thinly sliced

1 cup shredded carrots

1 cup snap peas or snow peas, halved

Juice of 1 lime

Chopped cilantro, for garnish

Chopped peanuts, for garnish

Sliced green onions, for garnish

Directions

I start by cooking the rice noodles according to the package instructions. Once they’re done, I drain and rinse them under cold water and set them aside.

In a large skillet over medium heat, I heat the coconut oil and sauté the garlic and ginger for 1-2 minutes until they’re fragrant.

I stir in the Thai red curry paste and let it cook for another minute to deepen the flavor.

Then I add the peanut butter, tamari, maple syrup, rice vinegar, coconut milk, and water. I stir everything until smooth and let it simmer for 2-3 minutes.

I toss in the bell pepper, shredded carrots, and snap peas, cooking them for about 4-5 minutes until they’re just tender but still crisp.

I add the cooked noodles to the skillet and toss them in the sauce. If the sauce is too thick, I add a splash of water to loosen it up.

After removing the pan from heat, I squeeze in the fresh lime juice for a bright finish.

I serve the noodles warm, garnished with chopped cilantro, peanuts, and green onions.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories per serving: 420 kcal

Variations

When I want to change things up, I swap in different vegetables like broccoli, zucchini, or baby spinach depending on the season. Sometimes I add tofu or edamame for extra protein, or use almond butter instead of peanut butter for a different nutty twist. For more heat, I stir in a bit of sriracha or chili flakes.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the noodles in a skillet over medium heat with a splash of water or coconut milk to revive the sauce. The microwave also works—just make sure to stir halfway through heating to keep the texture even.

FAQs

What type of noodles work best for this recipe?

I like using wide rice noodles for their chewy texture, but thinner rice noodles or even soba noodles can work well too. Just be sure to adjust the cooking time accordingly.

Is this dish spicy?

It has a mild to moderate spice level from the red curry paste. If I want it spicier, I just add more curry paste or a dash of hot sauce. For a milder version, I reduce the curry paste slightly.

Can I make this recipe nut-free?

Yes, I’ve made this with sunflower seed butter or tahini as alternatives to peanut butter. The flavor changes a bit but still tastes great.

What’s the best substitute for coconut milk?

If I don’t have coconut milk on hand, I use a creamy oat or soy milk for a similar consistency, though it won't have that signature coconut flavor.

Can I make it ahead of time?

Absolutely. I sometimes prep the sauce and chop the veggies in advance. When I’m ready to eat, I just cook the noodles and bring everything together in under 10 minutes.

Conclusion

These Red Curry Peanut Noodles are everything I want in a quick dinner: flavorful, nourishing, and satisfying. Whether I’m cooking for myself or serving friends, this dish hits all the right notes—creamy, spicy, and loaded with vibrant veggies. It's proof that a plant-based, gluten-free meal can still be full of bold taste and soul-warming comfort.

📖 Recipe:

Red Curry Peanut Noodles

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegan

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Description

Creamy, spicy, and full of bold Thai-inspired flavors, these Red Curry Peanut Noodles are a quick and easy vegan, gluten-free dish with a rich peanut-coconut sauce and crisp vegetables.

Instructions

Cook the rice noodles according to package instructions. Drain and rinse under cold water, then set aside.
In a large skillet over medium heat, heat the coconut oil. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for 1 minute to deepen the flavor.
Add peanut butter, tamari, maple syrup, rice vinegar, coconut milk, and water. Stir until smooth and simmer for 2-3 minutes.
Add red bell pepper, shredded carrots, and snap peas. Cook for 4-5 minutes until just tender but still crisp.
Add the cooked noodles to the skillet and toss to coat with the sauce. Add more water if the sauce is too thick.
Remove from heat and stir in lime juice.
Serve warm, garnished with chopped cilantro, peanuts, and green onions.