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Thai Red Curry Noodles | with crispy shallots & cashews

Rose Lemere
Made with simple ingredients and easily adaptable, these red curry noodles are great for the whole family and are a meal that can be on the table in under 30 minutes!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Thai
Servings 4
Calories 880 kcal

Ingredients
  

  • 16 oz brown rice noodles I like to use thin brown rice noodles, but you can also use egg noodles, wide rice noodles, soba noodles, or udon noodles. 
  • 1 can full-fat coconut milk the brand I use comes in a 13.66 fl oz can
  • 4 tbsp Thai red curry paste
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce
  • 3-4 cloves garlic minced
  • 1/4 tsp ground ginger
  • 1 tbsp olive oil
  • 2 tsp maple syrup You can also use honey, white sugar, or brown sugar to sweeten the sauce.
  • 1-2 tbsp lime juice I used 1 lime
  • 1 tsp cornstarch
  • sea salt and freshly ground black pepper to taste
  • 3-4 shallots peeled and thinly sliced
  • butter or additional olive oil for cooking the shallots
  • 1 cup salted toasted cashews
  • 1/4 cup fresh basil finely chopped.

Instructions
 

  • In a small skillet over medium heat, melt some butter or drizzle the pan with olive oil, add your sliced shallots, and cook, stirring often, until the shallots are crispy.
  • Once the shallots are done, remove the pan from the heat and set aside until ready to use. 
  • Bring a pot of water to a boil; once boiling, cook your noodles of choice according to the package instructions. Drain and rinse under cold water to keep from sticking. Set aside until ready to use. 
  • Drizzle the olive oil into a skillet(I like to use a large skillet so there is enough room for my sauce and noodles), add the minced garlic, and cook, stirring often, until the garlic is slightly browned. Add the ground ginger and cook until fragrant. 
  • Add the coconut milk and whisk to combine. Then add the soy sauce, red curry paste, tomato paste, maple syrup (or sweetener of choice), lime juice, salt, and pepper. Stir to combine, taste, and adjust the seasoning if needed.
  • Bring to a gentle simmer, stirring often. Once the sauce is simmering, add the cornstarch and whisk to combine. Continue whisking until the sauce thickens enough to coat the back of a spoon, roughly 2-3 minutes. 
  • Add your cooked noodles to the thickened sauce and toss until they are completely coated in the sauce. Continue cooking just until the noodles are heated through, then remove the pan from the heat. 
  • Plate the finished Thai red curry noodles and top with toasted cashews, your crispy shallots, and a sprinkle of fresh basil. 
  • Enjoy!

Notes

Additional Add-in Ideas
  • sautéed bell peppers
  • Thai basil
  • green onions
  • sautéed bok choy
  • bean sprouts
  • green beans
  • sesame seeds
  • chili flakes
  • fried egg
  • crispy tofu
  • snow peas
  • grilled chicken
Any leftover red curry noodles can be stored in an airtight container in the fridge for up to 3 days. Leftover noodles can easily be reheated on the stovetop with a splash of water or broth to keep them from sticking to the pan. Just keep in mind that the noodles will continue to absorb the sauce the longer they sit; they will still be yummy, but leftovers will have significantly less sauce. 
Thai red curry paste can be found at most stores. I’ve never had any trouble finding it at my local grocery store, but if needed, it can also be ordered online. 
Personally, I like to make this recipe spicy, or spicier, by adding crushed red pepper flakes or even fresh chilis!
Normally, I make this recipe with just the cashews and crispy shallots, but feel free to add some protein of choice to make it a little more filling, or any of your favorite sautéed or fresh veggies!

Nutrition

Calories: 880kcalCarbohydrates: 113gProtein: 17gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 821mgPotassium: 594mgFiber: 11gSugar: 10gVitamin A: 2566IUVitamin C: 8mgCalcium: 76mgIron: 6mg
Keyword basil, noodles, Thai, weeknight recipes
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