Thai Red Curry Noodles With Vegetables Recipe (2024)

Thai curries are an excellent way to use up leftover bits of roast chicken, for example. And as Ms. Clark points out, you don't even have to add anything to the curry paste-- it's already in there. A favorite chez nous is to sear some salmon and steam some mussels, serve those over fragrant jasmine rice napped with a hastily assembled sauce of just the paste and a can of coconut milk stirred together over medium heat. A little cilantro on top is helpful.

Coconut aminos works well as a sub for fish sauce...

A really delightful flavored curry. The lime, coconut and lemongrass make for a great mingling of flavors. I did add some veggie broth, so that may have lightened it up. Also, if you are a vegetarian, you can substitute mushroom flavored sauce for fish sauce. I found it in the Asian aisle of my supermarket.

The paste is wonderful with great depth of flavor. I’ll never be able to,go back to using just the jarred paste. Tossed shrimp and sliced ribeye with the paste, pushed the shiitakes to the top of the wok, and stir fried the proteins for few mins. Took them out and then added back in after the vegetables were wilted so they wouldn’t overcook. We used all the suggested toppings: radishes, cilantro, mint, lime and sesame seeds. The raw ingredients were a good foil to the rich heat.

Thanks for the quick meal tip as inspiration.TIP: A great Thai chef one advised me to use unsweetened coconut cream thinned with water or stock instead of coconut milk as it doesn't "break" and get grainy under high heat like the milk is apt to do.

Which is why you can substitute rice noodles for egg noodles. Also, please note that egg is optional, as is fish sauce. Read the recipe and notes before lecturing the rest of us, thank you.

Made exactly to recipe except used Almond Milk over Coconut (because we have a family member that does not like Coconut). Was a bit of work but supremely tasty. Not sure the extra ingredients in the paste made all that much of a difference, but still. A 5 star vegetarian deliciousness.

This was very flavorful. I had to substitute jalapeño for the red chili peppers and used spinach over bok choy. I used 4oz of rice noodles. We had leftovers and there’s enough sauce to add another 4oz quantity when we reheat. When seasoning at the end, there was lots of lime flavor already but could have upped the heat and the salt.

I'm making this now and the paste tastes amazing. The possibilities for this base seem endless! I'm wondering if 4 oz noodles is a typo, considering other quantities and whole can of coconut milk. I'm going for whole 14 oz rice stick bag...wish me luck.

In the notes, it is clear that soy sauce can be substituted for fish sauce. Red Thai curry paste does not contain shrimp.

I found it too salty for my taste second time left out salt an used less fish sauce

I forgot to say that we ended up eating the noodles in lettuce cups, because why not?! I had two heads of Boston lettuce. It was a crisp refreshing contrast to the hot noodles, albeit messy. But I would do it all again.

Lobster tails? Seriously, they'd taste good on a VW bumper

This is the third comment by someone that didn't read the directions.

Made recipe as is except added lobster tails with spinach - delicious! Definitely will make again. Would be good with shrimp too.

Fantastically complex! To veganize, I subbed in mushroom-based “oyster sauce” for the fish sauce. Froze the leftover curry paste so I can have a quick but super yummy meal on a busy night down the road.

Subbed half the mushrooms for broccoli and reduced the amount of fish sauce and omitted the salt. Found this really delicious but it definitely involved a lot of chopping time!

I did not have exactly all the ingredients, but I kept the general gist of the recipe. Even with substitutions & a few omissions it still came out great.

Love Melissa Clark’s recipes but this one had just too much lime flavor for me. I’d suggest using a small lime and not a full squeeze.

Wonderful quick dinner!

Came for the recipe, stayed for the comments. I loved this dish - had to sub jalapeño for chili and cashew milk for coconut and still turned out delicious. Adding more vegetables next time around.

Very bland

I liked the end result, but agree that it’s a lot of prep time for only a modicum improvement over using the canned paste and adding fewer ingredients to the pan along with the coconut milk. Also, I think that some steps could be consolidated. For example, why put garlic in both the paste and the noodles? Same for fish sauce, and lime juice.

Everyone loved this! I modified based on ingredient & equipment availability. Instead of using a food processor I sauteed most of the curry paste ingredients with the scallions & mushrooms, added the jarred paste & soy sauce then proceeded as per the instructions. It was delicious & easy.

Is it just me, or does this recipe read like the kitchen sink? After grinding together the endless list of paste ingredients, I didn't find it that much better than just using straight paste, fish sauce, and lime, as with many Thai curries. I doubled the noodles and it was still kind of soupy and cloying.

This took about 2.5 hours, start to finish, not even close to their estimated 50 minutes. Otherwise, a great meal.

Way too much time, effort and expense for simple noodles. Won’t make it again.

I disagree with the naysayers. This is fantastic! It definitely takes (a lot of) time, but every minute is worth the end result. Both Thai Basil and fresh mint are a must. Served with fried eggs instead of hard boiled for convenience. Can’t wait to use the red curry paste that went into the freezer!

This took me a while...had to rehydrate mushrooms first, and I am a slow cook, but I loved it. I followed recipe carefully athough after going to 3 grocery stores, I left without lemongrass. Too bad. I wanted vegetarian and appreciate the comments by others on replacing fish sauce. I love the flavor it adds but... anyway i highly recommend this recipe. I Love you Melissa Clark.

I was worried that 4oz was going to be way too little noodles and put in 8 oz. I was wrong... I would say 4-6 oz makes for the correct proportions.I found this recipe a lot of work cutting all the veggies, ginger, etc. to make the curry paste, but it does make at least one serving extra which will make for a super quick, easy dinner down the road. Overall I found the recipe good, but not great. Makes a good weeknight meal, but nothing that I want to serve over and over.