Rainbow Curry Noodle Bowls
These rainbow curry noodle bowls are made with a spicy, creamy coconut milk sauce and plenty of veggies! It’s the perfect way to use up the vegetables in your fridge. This recipe is vegan and gluten-free!
When I was in college, there was a Noodles & Company restaurant near my apartment and I often met my mom for lunch. I ordered the same dish nearly every time: Bangkok curry noodles. I recently found out that this item isn’t on the menu anymore and I was so bummed! I loved that dish and I still find myself craving it sometimes.
I decided to make my own and I was thrilled with how this turned out! I based this recipe on my coconut curry noodles but I love the addition of so many veggies. Feel free to swap out vegetables if you don’t have something below. You could add extra carrots instead of bell pepper and vice versa. You could also add mushrooms, like the Noodle’s & Company’s Bangkok curry noodle bowl, but I’m not a fan of mushrooms.
This recipe does require a bit of prep and you’ll need two pans (one for the sauce, one for the veggies) but I promise it’s worth it! If you want to save some time on a busy weeknight, you could prep the vegetables ahead of time. Once your veggies are chopped, this really does come together quickly!
Tips for Making Curry Noodle Bowls
- To make this recipe gluten-free, use liquid aminos or coconut aminos in place of soy sauce. Most soy sauce contains gluten.
- I prefer to use full-fat coconut milk in the recipe but you can substitute light coconut milk if you prefer. The sauce will be thinner if you use light coconut milk.
- I like the Thai Kitchen brand of red curry paste which is both vegan and gluten-free. If using a different brand, be sure to check the ingredients list if you have allergies.
Bangkok Curry Noodle Bowls [Vegan & Gluten Free]
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus time to soak the noodles)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
These Bangkok curry noodle bowls are made with a spicy, creamy coconut milk sauce and plenty of veggies! It’s the perfect way to use up the vegetables in your fridge. This recipe is vegan and gluten-free!
- 8oz wide rice noodles
- 2 tablespoons red curry paste (I used the Thai Kitchen brand)
- 3 garlic cloves, minced
- 1 14oz can coconut milk (see note)
- 2 tablespoons low sodium soy sauce or gluten-free tamari
- 2 teaspoons coconut sugar or brown sugar
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 bell pepper, julienned
- In a large bowl filled with warm water, soak the rice noodles for 25-30 minutes until mostly softened.
- In a saucepan, heat the chili paste over medium heat for 1 minute, stirring constantly so it doesn’t burn.
- Add the garlic and continue to cook for 30 seconds until fragrant.
- Add the coconut milk, soy sauce, and sugar and bring to a simmer then reduce the heat to low.
- Add 3 tablespoons of the coconut sauce to a large skillet and heat over medium-high heat.
- Add the broccoli, carrots, cabbage and bell pepper and cook for 5 minutes, stirring occasionally.
- Add the softened rice noodles to the vegetables and pour the sauce over everything in the skillet.
- Continue to cook over medium heat until the noodles are al dente and the sauce has thickened.
I prefer to use full-fat coconut milk in the recipe but you can substitute light coconut milk if you prefer. The sauce will be thinner if you use light coconut milk.
I like the Thai Kitchen brand of red curry paste which is both vegan and gluten-free. If using a different brand, be sure to check the ingredients list if you have allergies.
Keywords: Bangkok curry noodles
I love this recipe so much, I made it twice in one week. Alex didn’t complain a bit. These noodles are so tasty!
If you don’t think you’ll be eating it all at once, you may want to consider making a smaller batch. While you can reheat the leftovers, the noodles will get a bit dry when reheating. They’re still tasty, but the sauce isn’t quite as rich and creamy. If you’re just making enough for one, you could still make the sauce and veggies but cut the noodles in half. Then just soak a new batch of noodles for the leftovers.
Looking for another way to use red curry paste? Try these coconut curry noodle bowls!
Holy moly !!! Very impressed with the way this turned out !! I’m obsessed! I never thought of eating red cabbage warm but I absolutely love it ! Thanks for the recipe
Yay! I’m so glad you enjoyed it! Thanks for letting me know!
Love this recipe. I pinned it so I can make it again and again. Thanks for sharing!
Yesssss toa big bowl of these noodles! I like adding extra curry paste and some crushed red pepper to it! Thanks for the delish recipe!
My wife would love this because of all the veggies! If anything she’s still add MORE broccoli haha great recipe, thank you
Hahaha so glad to hear it, Bryan!
This looks delicious! And too intimidating …
Yum this sounds like a go-to for me too. I could eat dishes like this for breakfast, lunch, and dinner. So delish! Can’t wait to try it!
Will try it