These Bangkok curry noodles are made with a spicy yet creamy coconut milk sauce and plenty of veggies! 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 off of 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 original 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!
- 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.