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Thai coconut curry noodles with rice noodles, cubed tofu, broccoli florets, red bell peppers, and julienned carrots in creamy coconut red curry sauce

Thai Coconut Curry Noodles (One-Pot)

Lightning-fast one-pot Thai curry noodles with rice noodles, vegetables, and protein cooked together in creamy coconut curry broth, ready in 20 minutes.​
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Ingredients Equipment Method Notes

Ingredients
  

  • 1½ tablespoons neutral oil vegetable, avocado, or olive oil
  • 1 tablespoon fresh ginger thinly sliced or grated
  • 4 cloves garlic minced
  • 2 to 3 tablespoons Thai red curry paste
  • 4 to 5 cups vegetable or chicken broth low-sodium
  • 1 can 13.5-15 oz full-fat coconut milk
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon honey or maple syrup
  • 14 oz extra-firm tofu drained, pressed, and cubed (or protein of choice)
  • 8 ounces rice noodles wide pad Thai style
  • 2 large carrots peeled and julienned
  • 1 head broccoli cut into small florets
  • 1 red bell pepper thinly sliced
  • 1½ tablespoons fresh lime juice
  • Fresh cilantro chopped
  • Green onions scallions, thinly sliced
  • Lime wedges
  • Crushed peanuts or cashews
  • Sesame seeds

Equipment

  • Large deep skillet or wide pot with lid (12-inch or 5-6 quart)
  • Sharp chef's knife
  • Cutting Board
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Microplane or fine grater for ginger
  • Tongs or chopsticks for stirring noodles
  • Ladle

Method
 

  1. Heat 1½ tablespoons oil in a large deep skillet or wide pot over medium-high heat. Add ginger and sauté for 30 seconds until fragrant.​
  2. Add minced garlic and Thai red curry paste, stirring constantly for 30 seconds to 1 minute until paste darkens and becomes very aromatic. Be careful—curry paste may splatter!​
  3. Pour in vegetable or chicken broth, stirring well to dissolve curry paste completely. Cover and bring to a rolling boil.​
  4. Once boiling, add coconut milk, soy sauce, honey, and pinch of salt. Stir together and bring back to a boil.​
  5. Add cubed tofu (or protein) and rice noodles. Stir to submerge noodles in liquid. Cook uncovered for 4-5 minutes, stirring occasionally with tongs, until noodles soften.​
  6. Add broccoli florets and sliced bell pepper. Continue cooking for 3-4 minutes until vegetables are tender-crisp and noodles are completely cooked.​
  7. Turn off heat and stir in julienned carrots—they'll soften from residual heat. Stir in fresh lime juice.​
  8. Check consistency—sauce should coat noodles but not be soupy. If too thick, add splash of broth. If too thin, simmer uncovered 1-2 more minutes.​
  9. Taste and adjust seasoning with more soy sauce, lime juice, or honey as needed.
  10. Divide into serving bowls and garnish with cilantro, green onions, peanuts, sesame seeds, and lime wedges. Serve immediately!​

Notes

Rice noodles are traditional: Use wide pad Thai-style noodles that cook in 4-5 minutes. Ramen noodles (discard seasoning) also work!​
Full-fat coconut milk essential: Lite coconut milk won't create the same creamy texture.​
Curry paste options: Red (most common), green (spicier, herbaceous), or yellow (mildest) all work.​
Start with 4 cups broth: Noodles absorb liquid—add more if needed.​
Protein swaps: Chicken, shrimp, chickpeas, tempeh, or tofu puffs all work.​
Gluten-free: Use rice noodles and tamari instead of soy sauce.​
Vegan: Use tofu/chickpeas and maple syrup instead of honey.​
Best fresh: Eat immediately when noodles have perfect texture.​
Leftovers keep 2-3 days: Noodles absorb sauce—add extra liquid when reheating.​
For meal prep: Store curry sauce and noodles separately, combine when eating.​
Calories
Approximately 420 kcal per serving (4 servings)
Protein
Approximately 16 g protein per serving from tofu