Instant Pot Thai Curry Noodles

Thai Curry Noodles — Make these EASY Thai-inspired red curry noodles in either your Instant Pot OR on the stovetop!! Either way these noodles are COMFORTING, flavorful, and ready in less than 10 MINUTES! Faster than calling for takeout! A great MEATLESS MAIN dish or hearty side!!

Thai Coconut Curry Noodle Recipe

These Thai-inspired curry noodles are super quick, flavorful, and mildly spicy with that familiar, takeout-style coconut curry flavor.

With the help of an Instant Pot or on your stovetop, this dish can be made in 10 minutes at home with minimal ingredients or fuss.

As a bonus, they’re healthy comfort food that’s easy, naturally vegan and gluten free since the recipe calls for rice noodles.

If you’re in search of a meatless main, here’s an awesome option!

Ingredients for Thai Curry Noodles

For these quick curry rice noodles, you’ll need the following ingredients: 

• Olive oil
• Fresh or dried ginger
• Garlic
• Red curry paste
• Canned coconut milk
• Vegetable broth
• White rice noodles
• Fresh cilantro, optional for garnishing
• Sriracha, optional for garnishing
• Soy sauce, optional for garnishing
• Lime wedges, optional for garnishing

How to Make Thai Curry Noodles in an Instant Pot

You can either make the coconut red curry noodles on the stovetop on in an Instant Pot. Here’s an overview of how the recipe is made in an Instant Pot: 

1. Begin by adding the olive oil, ginger, garlic, and curry paste to your Instant Pot.  Turn on the sauté function and stir for 1-2 minutes or until fragrant and then hit cancel.
2. Add the coconut milk, vegetable broth, and stir before adding the rice noodles. Break them apart in the Instant Pot until they’re mostly submerged in the broth. It doesn’t have to be a perfect submersion. 
3. Place the lid securely on the IP, and turn the switch to sealing. Pressure cook on high for 3 minutes. 
4. Manually and carefully release the pressure, open the lid, and toss the noodles until coated evenly, noting that most of the liquid will be absorbed.
5. Serve with optional toppings such as fresh chopped cilantro, sriracha (for an extra kick), soy sauce, and a lime wedge.

How To Make Thai Curry Noodles on the Stove

If you prefer to cook this recipe over the range, the process isn’t much different from using an Instant Pot. 

1. To a large high-sided skillet, add the olive oil, ginger, garlic, and curry paste. Sauté for a minute or two, or until fragrant.
2. Add the coconut milk, broth, and stir before incorporating the rice noodles.
3. Toss for about three minutes or until al dente – take care not to overcook them, you don’t want mushy noodles – noting that they cook quickly!
4. Top with any optional or desired toppings and dig into this fast and easy, healthy, comfort food.

Are the Thai Red Curry Noodles Spicy?

For me, no, not at all. I used about 6 heaping tablespoons of red curry paste. I used this Thai Kitchen Red Curry Paste because I am extremely familiar with it given the myriad of Thai-inspired curry recipes I have on my site. I don’t find this brand to be overly spicy, by any means.

For me, as a person who loves spicy food, I always add more rather than less.

However, if you’re a person who is very sensitive to spices, you may wish to start with about 3 to 4 tablespoons and you can always work up from there.

You can also finish the dish with a squirt of sriracha to amp up the heat factor as well.

What Kind Of Coconut Milk Is Best?

For this recipe, I used full-fat coconut milk in a can. You probably could use light coconut milk, although for more of a full-bodied mouthfeel, full fat coconut milk is preferred.

You want coconut milk in a can, not refrigerated coconut milk that you’d buy in a carton to use on cereal for example.

Can I Add a Protein Source? 

Of course! Bump up the protein quotient by adding firm tofu to keep the dish plant-based, or use gently re-warmed leftover shredded or sliced chicken, stirred in at the end before garnishing.

You could even saute some shrimp quickly to toss into the noodles. 

Can I Use Regular Pasta? 

I supposed you could use something like spaghetti in place of the rice noodles, but the dish won’t have the same texture or flavor to it. Rice noodles are very easy to find at any grocery store, so use those for best results. 

What to Serve with Thai Noodles

Try serving the curry rice noodles with a side salad, steamed veggies, or one of the following: 

• Thai Peanut Salad (feel free to omit the chicken) 
• Fresh Spring Rolls
• Orange Ginger Roasted Vegetables (omit the chicken) 
• Classic Roasted Vegetables

Tips for Making Coconut Curry Noodles 

Depending on how salty your broth is, you may need to add salt, miso, or soy sauce to taste. If you need more saltiness, don’t be afraid to add it!

One of the secrets of Asian food you’d get in a restaurant, or restaurant food in general, is that they’re not afraid to use salt. 

Leftovers can be kept in the fridge in an airtight container for about 2 days, but this recipe is certainly better fresh. The texture of the delicate rice noodles changes over time after being exposed to liquids and salt and they get mushier and gummier.

Save Saved Review Print

4.82 from 11 votes

Thai Curry Noodles

By Averie Sunshine

Make these EASY Thai-inspired curry noodles in either your Instant Pot OR on the stovetop!! Either way these noodles are COMFORTING, flavorful, and ready in less than 10 MINUTES! Faster than calling for takeout! A great MEATLESS MAIN dish or hearty side!!

Prep Time: 5 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 12 minutes minutes

Servings: 4

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Ingredients  

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• ▢ 2 tablespoons olive oil
• ▢ 1 inch fresh ginger, peeled and finely minced OR 2 teaspoons ground ginger
• ▢ 3 garlic cloves, finely minced
• ▢ 6 tbsp red curry paste, or to taste* (See Notes)
• ▢ one 14-ounce can full fat coconut milk
• ▢ 1 cup vegetable broth, I used low sodium
• ▢ 16 ounces white rice noodles
• ▢ Sriracha, optional for garnishing
• ▢ Soy sauce, optional for garnishing
• ▢ Lime wedges, optional for garnishing

Cook ModePrevent your screen from going dark

Instructions 

Instant Pot:

• Begin by adding the olive oil, ginger, garlic, and red curry paste to your Instant Pot.  Turn on the sauté function and cook for 1-2 minutes, or until fragrant; stir nearly constantly. Then hit cancel.
• Add the coconut milk, vegetable broth, and stir before adding the rice noodles. Break them apart in the Instant Pot until they’re mostly submerged in the broth. It doesn’t have to be a perfect submersion. 
• Place the lid securely on the IP, and turn the switch to sealing. Pressure cook on high for 3 minutes. 
• Manually and carefully release the pressure, open the lid, and toss the noodles until coated evenly, noting that most of the liquid will be absorbed.
• Serve with optional toppings such as fresh chopped cilantro, sriracha (for an extra kick), soy sauce, and a lime wedge. Noodles are best warm and fresh but will keep airtight in the fridge for up to 2 days, noting the texture will change and they will become mushier as time passes from exposure to salt.

Stovetop:

• To a large high-sided skillet, add the olive oil, ginger, garlic, and red curry paste. Sauté for a minute or two, or until fragrant.
• Add the coconut milk, broth, and stir before adding and stirring to incorporate and submerge the rice noodles; break them apart if necessary for them to be mostly submerged.
• Cook for about 3 minutes, or until al dente, taking care not to overcook them. Stir and toss as they are cooking to ensure even doneness.
• Serve with optional toppings such as fresh chopped cilantro, sriracha (for an extra kick), soy sauce, and a lime wedge.

Notes

*I used about 6 heaping tablespoons of red curry paste. I used this Thai Kitchen Red Curry Paste because I am extremely familiar with it given the myriad of Thai-inspired curry recipes I have on my site. I don't find this brand to be overly spicy, by any means.

For me, as a person who loves spicy food, I always add more rather than less. However, if you're a person who is very sensitive to spices, you may wish to start with about 3 to 4 tablespoons and you can always work up from there.

You can also finish the dish with a squirt of sriracha to amp up the heat factor as well.

Storage: Noodles are best warm and fresh but will keep airtight in the fridge for up to 2 days, noting the texture will change and they will become mushier as time passes from exposure to salt.

Nutrition

Serving: 1, Calories: 423kcal, Carbohydrates: 40g, Protein: 6g, Fat: 28g, Saturated Fat: 20g, Polyunsaturated Fat: 7g, Sodium: 983mg, Fiber: 3g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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