Go Back
Print Recipe

One-Pan Creamy Coconut Curry Noodles

Rich, saucy rice noodles cooked directly in a spiced coconut curry sauce with bell pepper and spinach. Everything comes together in one pan in just 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Thai
Diet: Vegan
Keyword: coconut curry noodles, coconut curry rice noodles, easy coconut curry noodles, Thai coconut curry noodles, vegan coconut curry noodles
Servings: 3
Calories: 480kcal

Equipment

  • Large skillet or wok
  • Tongs

Ingredients

Curry Noodles

  • 1 tablespoon neutral oil vegetable, canola, or avocado
  • 1 red bell pepper sliced thin
  • 2 cloves garlic minced
  • 1 tablespoon red curry paste
  • 1 can 13.5 oz full-fat coconut milk
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon maple syrup or sugar
  • 7 oz rice noodles pad thai style
  • 2 cups baby spinach
  • 1/2 lime juiced

Toppings (Optional)

  • Fresh cilantro
  • Remaining lime wedges
  • Red pepper flakes

Instructions

  • Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the sliced red bell pepper and cook for 2-3 minutes until slightly softened.
  • Add 2 cloves minced garlic and 1 tablespoon red curry paste. Stir for 30 seconds until fragrant.
  • Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water. Add 1 tablespoon soy sauce and 1 teaspoon maple syrup. Stir and bring to a simmer.
  • Add 7 oz rice noodles directly into the sauce. Push down to submerge. Cook for 4-5 minutes, tossing with tongs every minute until noodles are tender and sauce has thickened.
  • Remove from heat. Toss in 2 cups baby spinach and squeeze half a lime over the noodles. Stir until spinach wilts, about 30 seconds.
  • Serve topped with fresh cilantro, remaining lime wedges, and red pepper flakes if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of coconut milk or water when reheating.
Curry paste: Most store-bought red curry paste is vegan, but check the label for shrimp paste. Thai Kitchen and Mae Ploy are reliable vegan options.
Gluten-free: Use tamari instead of soy sauce and verify your curry paste is wheat-free.
Nutrition (per serving):
Calories: 480 | Fat: 26g | Protein: 7g | Carbs: 58g | Fiber: 3g | Sugar: 5g | Sodium: 520mg
Nutrition values are estimates based on 3 servings.