Thai Curry Noodle Bowls

Thai Noodle BowlsI love all the spices. Really, all of them. Give me a crazy-hot hot sauce. I will drown my meal in it. But I also really love those warm, slightly spicy, and super delicious Asian spices. Red curry? Check. Green curry? Yup, love that too. So it’s probably not much of a surprise that I do like to cook a lot of the spicier or tangier Southeast Asian dishes at home. And I think you should too.

If you’re like, nope, not happening… you have to buy too many unnecessary ingredients, I’m here to tell you that you’re wrong—kinda. You do have to buy a few things: I recommend fish sauce, red curry paste, sesame oil, and chili garlic sauce. There are so many more favorites that come to mind (ponzu, miso paste), but those few will give you a good start. And they really aren’t that expensive or hard to find—you’ll find everything in the International aisle at your grocery store, but can order them online too. And there’s so much you can make—noodle bowls, pad thai, tom yum soup, sweet and sour beef skewers. I promise, you’ll use (and love the ingredients). Why don’t you start with this delicious Thai noodle bowl?

Serves 2


  • 2 tablespoons oil
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 medium white onion, sliced
  • 2 red bell peppers, sliced
  • 3 tablespoons Thai red curry paste
  • 4 cups chicken broth
  • 2 tablespoons fish sauce
  • 1 cup coconut milk
  • 4 ounces rice noodles
  • 1 lime, juiced
  • 1 tablespoon cilantro


  1. In a large pot over medium heat, add the oil, garlic, ginger, onion, bell peppers, and Thai red curry paste. Saute for 10 minutes, until fragrant and vegetables have begun to soften.
  2. Add the chicken broth, fish sauce, and coconut milk. Simmer for 10 minutes until reduced by about half. Season with salt and pepper.
  3.  Add rice noodles and cover for 5 minutes until tender. Stir in lime juice and cilantro.

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