Instant Pot Thai Curry Noodles – 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!!

Instant Pot Thai Curry Noodles - 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!!

Thai 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, for Lent for example, here’s an awesome option!

Instant Pot Thai Curry Noodles - 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!!

Ingredients In Instant Pot Curry Noodles

For these Asian-inspired noodles, you’ll need:

Instant Pot Thai Curry Noodles - 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!!

How To Make Thai Noodles In An Instant Pot

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.

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.

Instant Pot Thai Curry Noodles - 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!!

How T’o Make Curry Noodles On The Stovetop

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

To a large high-sided skillet, add the olive oil, ginger, garlic, and curry paste. Sauté for a minute or two, or until fragrant.

Add the coconut milk, broth, and stir before incorporating the rice noodles.

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!

Top with any optional or desired toppings and dig into this fast and easy, healthy, comfort food.

Instant Pot Thai Curry Noodles - 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!!

Are The Thai 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.

Instant Pot Thai Curry Noodles - 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!!

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.

Instant Pot Thai Curry Noodles - 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!!

Tips For The Best Thai 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. 

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.

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.

Instant Pot Thai Curry Noodles – 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!!

Instant Pot Thai Curry Noodles – 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!!
Yield: 4

Instant Pot Thai Curry Noodles

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes

Instant Pot Thai Curry Noodles - 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!!

Ingredients

  • 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

Instructions

    1. Instant Pot Directions - 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.
    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 sealingPressure 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. 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.
    6. Stovetop Directions - To a large high-sided skillet, add the olive oil, ginger, garlic, and red curry pasteSauté for a minute or two, or until fragrant.
    7. 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.
    8. 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.
    9. 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.

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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 423Total Fat: 28gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 983mgCarbohydrates: 40gFiber: 3gSugar: 2gProtein: 6g

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