Bangkok Curry Noodle Bowls [Vegan & Gluten Free]

Bangkok Curry Noodles



  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