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Thai curry noodle bowls with rice noodles, colorful vegetables in creamy red coconut curry sauce, garnished with crushed peanuts and fresh cilantro

Thai Curry Noodle Bowls in One Pot

Complete Thai curry noodles with vegetables in creamy coconut curry sauce—everything cooks together in one pot for easy 30-minute dinners. ​
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Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 oz rice noodles or udon noodles
  • 1 tablespoon oil coconut or vegetable
  • 2-3 tablespoons red Thai curry paste
  • 2 shallots thinly sliced
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 2 cups assorted vegetables chopped (carrots, zucchini, mushrooms, bell peppers)
  • 1 can 14 oz full-fat coconut milk
  • 1½ cups water or vegetable broth
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2-3 tablespoons sugar palm, brown, or coconut sugar
  • 1 tablespoon hot chili paste optional
  • 1 cup broccoli florets add at end
  • Optional: 1 teaspoon cornstarch + 1 tablespoon water for thickening
  • ½ cup crushed peanuts for garnish
  • ½ cup fresh cilantro leaves for garnish
  • 4-5 lime wedges for serving
  • Sesame seeds for garnish

Equipment

  • Large pot or Dutch oven
  • Sharp chef's knife
  • Cutting Board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Ladle
  • Microplane or fine grater

Method
 

  1. If using rice noodles, soak in cold water for 20-30 minutes until softened. Drain and set aside. (Skip if using pre-cooked udon or instant noodles.)​
  2. Heat 1 tablespoon oil in large pot over medium heat. Add red curry paste and fry 3-4 minutes, stirring constantly, until fragrant and oil separates.​
  3. Add shallots and ginger. Stir-fry 3-5 minutes until softened. Add garlic and cook 1 more minute.​
  4. Add heartier vegetables (carrots, bell peppers, mushrooms). Cover and cook 5 minutes.​
  5. Add coconut milk and 1½ cups water/broth. Stir in fish sauce, soy sauce, and sugar. Bring to simmer and cook uncovered 7-10 minutes.
  6. ​
  7. Add drained noodles (or dry noodles if using udon). Cook on low 10-15 minutes, stirring occasionally, until noodles are tender.​
  8. Add quick-cooking vegetables (broccoli, asparagus) in last 3-5 minutes. Stir to combine.​
  9. If sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water, stir into pot, simmer 1-2 minutes. Taste and adjust seasoning.​
  10. Ladle into bowls. Top with peanuts, cilantro, sesame seeds. Serve with lime wedges.​

Notes

Bloom curry paste first: Essential for releasing aromatic oils and creating depth.
​
Noodle options: Rice noodles (soak first), udon (add dry), soba, ramen all work.
​
Make it milder: Use only 1-2 tablespoons curry paste, omit chili paste.​
Make it spicier: Use 4 tablespoons curry paste + 2 tablespoons chili paste.​
Protein additions: Add chicken, shrimp, tofu, or edamame with vegetables.
Vegetarian/vegan: Omit fish sauce, use extra soy sauce or coconut aminos.​
Storage: Keep 4-5 days in fridge; store noodles separate from sauce for best texture.​
Leftovers are better: Flavors deepen over time!​
Adjust consistency: Add water to thin, simmer longer or add cornstarch to thicken.​
Gluten-free: Use rice noodles and tamari instead of soy sauce.​
Calories
Approximately 485 kcal per serving without added protein (4 servings)
Protein
Approximately 12 g protein per serving from noodles and vegetables