Thai Curry Noodles is my go-to recipe when I’m craving something spicy and satisfying. I learned this recipe during a cooking class in Bangkok, and I’ve simplified it for home cooking without losing any of the authentic flavors. The combination of fresh vegetables, aromatic spices, and chewy noodles creates a dish that’s both comforting and exciting.
About the Recipe
This recipe strikes the perfect balance between authentic Thai flavors and easy-to-find ingredients. The homemade curry paste gives it a fresh, bold taste that store-bought versions can’t match. It’s quick enough for busy weeknights but special enough for weekend dinner parties. The recipe is forgiving – you can adjust the spice level and swap vegetables based on what you have.
Why You’ll Love This Recipe
You’ll love how this dish comes together in just 30 minutes. The sauce clings perfectly to the noodles, and every bite is packed with flavor. It’s versatile – make it vegetarian or add your choice of protein. The leftovers taste even better the next day as the flavors develop. Best of all, it’s a one-pan meal that minimizes cleanup time.
Thai Curry Noodles
Cooking Tips
– Toast the dry spices before grinding for extra flavor
– Don’t overcook the vegetables – they should stay crispy
– Cook noodles until just al dente as they’ll continue cooking in the sauce
– Taste and adjust seasonings before the final stir
– Have all ingredients prepped before starting to cook
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 30 minutes. Serve hot, garnished with fresh spring onions and lime wedges. Leftovers keep well in an airtight container for up to 2 days. Reheat in a pan with a splash of water.
Similar Recipes
Nutrient Benefits
This dish is packed with nutrients from fresh vegetables. Mushrooms provide vitamin D and B-vitamins, while capsicum offers vitamin C. Ginger and garlic have anti-inflammatory properties. The spices used in the curry paste contain antioxidants and help boost metabolism.
Thai Curry Noodles
Ingredients
- 200 gms Noodles (cooked as per packet instructions)
- 6 Mushrooms (sliced lengthways)
- 2 Spring Onions (sliced lengthways)
- 1 inch Ginger (sliced)
- 4 cloves Garlic (sliced)
- 1 Capsicum (sliced)
- 1 Onion (sliced)
- Salt as per taste
- Pepper Powder as per taste
- Oil as required
- 1 tsp Lemon Juice
Grind together:
- 4 Dry Red Chillies
- 10 Small Onions (Shallots)
- 4 cloves Garlic
- 1/2 inch Ginger (peeled)
- 2 Cloves
- 1 tsp Soy Sauce
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
Instructions
- Heat oil in a pan over medium flame.
- Fry the ginger and garlic for 45 seconds.
- Add onions, mushrooms, capsicum and spring onions.
- Saute well for 2 to 3 minutes or until onions turn light brown.
- Add the ground masala and salt.
- Mix well.
- Stir-fry till the raw smell disappears.
- Add the cooked noodles and reduce flame to low.
- Stir well so that all the ingredients are evenly mixed.
- Add lemon juice and pepper powder.
- Stir to mix.
- Garnish with some spring onions.
- Serve.
Sign up for our newsletter
Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Reduce the number of dry red chilies in the paste. You can start with just one or two chilies and adjust to your taste.
What type of noodles work best?
Rice noodles are traditional, but you can use egg noodles or even spaghetti. Just make sure to cook them according to package instructions.
Can I prepare the curry paste in advance?
The freshly ground paste tastes best, but you can store it in an airtight container in the fridge for up to 3 days.
