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. I based this recipe on the former Noodles & Co dish, and it’s so tasty!

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.

Ingredients & Substitutions

• Rice noodles: I like wide rice noodles (sometimes labeled pad Thai noodles) because they hold up to the thick sauce. Thin rice noodles work too; they just need less soaking time. Look for them in the international aisle or at any Asian grocery store.
• Red curry paste: This is where all the flavor comes from. Thai Kitchen is vegan and gluten-free, so that’s what I usually use. Some brands contain shrimp paste or fish sauce, so check the label if that matters to you. Two tablespoons give you a medium heat. Use 1 tablespoon if you want it milder.
• Coconut milk: Full-fat canned coconut milk makes the creamiest sauce. Light coconut milk works, but the sauce will be thinner. Don’t use the refrigerated carton kind; it’s too watery.
• Soy sauce or tamari: Low-sodium soy sauce keeps the sauce from getting too salty. For a gluten-free version, use tamari, liquid aminos, or coconut aminos.
• Coconut sugar: Just a little bit balances the heat from the curry paste. Brown sugar or maple syrup work just as well.
• Vegetables: Broccoli, carrots, cabbage, and bell pepper are what I use most, but this is a clean-out-the-fridge recipe. Snap peas, zucchini, bok choy, baby corn, or mushrooms are all great here.

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.

How to Add Protein

As written, these bowls are mostly veggies and noodles, which is how I like them for a quick dinner. If you want something more filling, here are my favorite ways to add protein:

• Crispy tofu: Press and cube a block of extra-firm tofu, then pan-fry or bake it until golden. Toss it in with the noodles at the end so it soaks up some sauce.
• Edamame: Stir in a cup of shelled edamame (frozen is fine) with the vegetables. It’s the easiest option and adds a nice pop of green.
• Fried egg: If you’re not vegan, a fried egg on top is delicious. The runny yolk mixes right into the curry sauce.

Storage and Reheating

Store leftovers in an airtight container in the fridge for 3 to 4 days. The noodles soak up the sauce as they sit, so they’ll be a little drier the next day. To reheat, add a splash of coconut milk or water to the pan or bowl, then warm on the stove or in the microwave. That loosens the sauce back up and makes them creamy again.

Frequently Asked Questions

• Is this recipe spicy? It has a medium kick from the red curry paste, but the coconut milk mellows it out a lot. If you’re cooking for kids or prefer things mild, start with 1 tablespoon of curry paste and add more to taste. If you like it hot, add a drizzle of sriracha or a pinch of red pepper flakes at the end.
• Can I use a different kind of noodle? Yes! Thin rice noodles, ramen noodles, soba, or even spaghetti all work. Cook them according to the package directions instead of soaking, then add them to the skillet with the sauce. Just keep in mind that only rice noodles and soba (check the label) will keep the recipe gluten-free.
• Can I make this without coconut milk? Coconut milk is what makes the sauce creamy, so I’d stick with it if you can. In a pinch, you could use cashew cream or a mix of vegetable broth and a spoonful of peanut butter. It won’t taste the same, but it’ll still be a tasty noodle bowl.
• Are these noodle bowls healthy? I think so! Each batch has about 5 cups of vegetables split across 4 servings, plus rice noodles and a coconut milk sauce. Full-fat coconut milk adds fat, so use light coconut milk if you’re watching it. Adding tofu or edamame bumps up the protein and makes it a more balanced meal.

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Craving more noodles? Try these 15 minute yellow curry noodles. Or make this simple ramen noodle stir fry!

Looking for another way to use red curry paste? Try these coconut curry noodle bowls!