This One-Pan Thai Red Curry Noodles dish is one of those easy recipes I keep in my back pocket for busy nights when I need dinner to basically make itself. Everything bakes together in one dish, making the end result perfect for a last-minute weeknight rush. There is no juggling of pots or overthinking, just layer it and let the oven do the work. I love how it still feels exciting and bold with those spicy, punchy curry flavors, but at the same time, it’s so comforting and creamy thanks to the coconut milk and soft rice noodles soaking it all up. The end result is an incredibly saucy and delicious dish that is low on effort and big on flavor.
Table of Contents
Why You Will Love This
- The oven does all the work in this one-pan meal, with minimal prep and minimal clean-up.
- It has the most delicious and creamy red curry sauce that you will want to drink with a spoon.
- You can easily customize this with veggies and by adding your favorite protein such as shrimp, tofu or chicken
- Skip the Thai restaurants and find all the ingredients at your local grocery store for in-home take-out.
Ingredients You Will Need
- Aromatics: Fresh ginger and fresh garlic make a sweet and zesty combination for an aromatic flavor.
- Soy Sauce: Soy sauce gives a salty, umami flavor. You can also use tamari or coconut aminos.
- Sesame Oil: A classic oil in a Thai kitchen that is nutty and full of umami flavor. You can also use olive oil.
- Red Curry Paste: Thai red curry paste is the key ingredient that delivers bold, incredible flavor.
- Rice Vinegar: This is a light vinegar that brings brightness and acidity. You can also use white wine vinegar.
- Honey: A little sweetness to balance the acidity and saltiness in this recipe. You could also use maple syrup, brown sugar, or coconut sugar.
- Coconut Milk: I use a can of full-fat coconut milk for this recipe. You can use coconut cream.
- Rice Noodles: A delicious, gluten-free noodle that makes these red curry noodles filling and comforting.
- Bok Choy: I used baby bok choy and thinly sliced it. It’s mild and tender, with a slight crunch.
- Red Bell Peppers: Red bell pepper is a sweet, crisp pepper that is perfect in this dish. You can use any color bell pepper, though.
- Chicken Stock: Used to cook the noodles I find using chicken stock gives the noodles more flavor than water. Feel free to swap it for vegetable stock.
- Garnishes: I love the garnish combination of green onion, white sesame seeds, and homemade Chili Crunch or Chili Oil, and then a squeeze of fresh lime juice.
Kitchen Tools You Will Need
- 9×13 Baking Dish
- Whisk
- Tongs or Wooden Spoon
- Measuring Cup and Measuring Spoons
Watch Closely
Keep an eye on everything while baking. If the noodles look dry before they’re tender, add a splash of warm stock or hot water and continue baking.
How to Make This One-Pan Red Thai Curry Noodle Recipe
- Preheat the oven. In a baking dish, whisk together the sauce ingredients until well combined.
- Add the rice noodles and move them around so that they are all in the liquid in a single layer. Add the bell peppers and bok choy, alongside the noodles, not on top.
- Pour in the chicken stock and press down on the noodles and vegetables to try to submerge as many as possible. Cover with aluminum foil and transfer to the oven to bake. Halfway through cooking, remove from the oven and stir the noodles/vegetables.
- Cook until the noodles and vegetables are tender, and most of the liquid has been absorbed by the noodles.
- Serve with garnishes and lime wedges on the side. You can also add red pepper flakes or fresh herbs like cilantro or kaffir lime.
Give It A Taste
Taste your curry paste because some are spicier than others. Adjust with more coconut milk or honey to make it milder or add chili crunch to make it spicier.
How to Modify
- Add your favorite choice of protein like chicken, shrimp, or tofu. Using leftover rotisserie chicken is a great option, too!
- Swap the bok choy for napa cabbage, broccoli, green beans, or mushrooms, to name a few options.
- Try other noodles, like ramen, udon noodles, lo mein noodles, or even egg noodles if you want a short pasta.
- If the rest of the family doesn’t care for spicy, modify the amount of red Thai curry paste or buy a mild version.
Dietary Customizations
- Vegetarian: Use vegetable broth or vegetable stock in place of the chicken stock.
- Gluten-Free: Use gluten-free soy sauce, tamari, or coconut aminos instead of soy sauce.
- FODMAP: Omit the garlic to make this low FODMAP.
Serving Suggestions
You really can’t go wrong with the simplicity of this one-pan meal, but if you want to add to the spread, I recommend an Asian Cucumber Salad, Cucumber and Sesame Noodle Salad, or Curried Cauliflower, Almond, Grape & Spinach Salad.
Common Questions
Yes! You can assemble everything ahead, up to the baking step, and refrigerate it for up to 24 hours. Add a few extra minutes to the bake time if cooking from cold. I wouldn’t recommend cooking it fully in advance because then you’ll end up with soggy noodles.
I would say it all depends on the spicy level of your curry paste. It has a medium to medium-high heat level from the red curry paste and chili crunch, but you can easily adjust it by using less curry paste or skipping the chili topping.
Bring everything to room temperature before storing. Store in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350 degrees for 10-15 minutes or microwave individual servings.
If you want to go low-carb, you could use zucchini noodles for this dish. And if you’re not a fan of noodles, rice will also work. I recommend using uncooked jasmine rice. The cook time would be very similar. Brown rice would probably take too long to cook.
Yes, you sure can, but the vibe will be a little different. If you swap the red curry paste for green, you’ll get a brighter, more herbal flavor instead of the deeper, spicy kick of red curry. Green curry tends to be a bit more aromatic, similar to Thai basil or green chilis, so the whole dish will still have great flavors, but taste fresher and a little punchier.
More Curry Recipes You’ll Love
- Slow Cooker Chicken Curry
- Thai Curry Noodle Soup
- Thai Red Curry Chicken Meatballs
- Thai Green Curry with Chicken and Eggplant
- Curried Cauliflower Hummus
If you make this One-Pan Red Thai Curry Noodles recipe, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
One-Pan Red Thai Curry Noodles
Ingredients
- 2 tbsp finely chopped ginger
- 3 cloves garlic minced
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 4 tbsp thai red curry paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 can coconut milk
- 10 oz rice noodles
- 8 oz baby bok choy thinly sliced
- 1 red bell pepper quartered, seeds removed and thinly sliced
- 2 cups chicken stock
- 2 green onions thinly sliced for garnish
- 2 tsp sesame seeds for garnish
- 2-3 tbsp chili crunch for garnish
- Lime wedges
Instructions
- Preheat the oven to 400 degrees fahrenheit
- In a baking dish approximately 9 x 13 inches (or larger) in size add the ginger, garlic, soy sauce, sesame oil, curry paste, rice vinegar honey and coconut milk and whisk until well combined.
- Add in the rice noodles and try to move them around so that they are all in the liquid (and not layered ontop of each other). Next add the bell peppers and bok choy which i recommend adding on the ends beside the noodles so the can sit in the sauce.
- Pour in 2 cups of chicken stock and press down on the noodles and vegetables to try to submerge as many as possible in the liquid. Cover the baking dish with aluminium foil and transfer to the oven to bake for 25-30. Half way through cooking remove from the over and stir the noodles/vegetables.
- The dish is done cooking when the noodles and vegetables are tender and the majority of the liquid has been absorbed in the noodles.
- Serve garnished with sesame seeds, green onion and chili crunch and with lime wedges on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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