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Bangkok Curry Noodles

Bangkok Curry Noodle Bowls [Vegan & Gluten Free]

  • Author: Liz Thomson
  • 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


  1. In a large bowl filled with warm water, soak the rice noodles for 25-30 minutes until mostly softened.
  2. In a saucepan, heat the chili paste over medium heat for 1 minute, stirring constantly so it doesn’t burn.
  3. Add the garlic and continue to cook for 30 seconds until fragrant.
  4. Add the coconut milk, soy sauce, and sugar and bring to a simmer then reduce the heat to low.
  5. Add 3 tablespoons of the coconut sauce to a large skillet and heat over medium-high heat.
  6. Add the broccoli, carrots, cabbage and bell pepper and cook for 5 minutes, stirring occasionally.
  7. Add the softened rice noodles to the vegetables and pour the sauce over everything in the skillet.
  8. 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