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!!
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.