Why You’ll Love Red Curry Peanut Noodles (Vegan & Gluten‑Free) Recipe
This recipe is:
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Creamy without dairy
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Quick and easy to prepare
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Perfectly balanced with savory, spicy, and tangy flavors
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Vegan, gluten‑free, and customizable
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Great as a simple meal or dressed up with extra veggies or protein
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the noodles
rice noodles or gluten-free spaghetti
sesame oil
red curry paste
garlic, chopped
chili flakes (optional)
vegetable broth
peanut butter
coconut milk
coconut sugar
coconut aminos or tamari
lime juice
To garnish
cilantro
green onions
peanuts and/or sesame seeds
Directions
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Cook the rice noodles according to the package instructions, then drain and rinse with cold water to prevent sticking.
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Heat sesame oil in a large skillet over medium heat. Add the red curry paste and cook, stirring often, for about a minute until fragrant.
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Add the chopped garlic and optional chili flakes, cooking for another minute.
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Pour in the coconut milk, vegetable broth, peanut butter, lime juice, coconut sugar, and coconut aminos or tamari. Whisk to combine and bring to a simmer.
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Let the sauce simmer until it thickens slightly, then add the cooked noodles and toss to coat and heat through.
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Transfer to bowls and garnish with cilantro, green onions, and peanuts and/or sesame seeds.
Servings and timing
Serves: 2
Total time: approximately 25 minutes (about 5 minutes prep and 20 minutes cook time)
Storage/Reheating
To store leftovers, let the noodles cool and then place them in an airtight container in the refrigerator for up to 2–3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water if the sauce has thickened too much.
FAQs
What type of noodles should I use?
Use gluten-free rice noodles or gluten-free spaghetti. Either will work well in this recipe.
Can I make this recipe without coconut milk?
You can substitute another dairy-free milk or extra broth, but the sauce will be less creamy.
How spicy is this dish?
The spice level depends on the red curry paste you use and whether you add chili flakes. Adjust to your preference.
Is red curry paste gluten-free?
Most store-bought red curry pastes are gluten-free, but always check the label since some brands may contain gluten.
Can I add protein to this dish?
Yes, tofu, cooked chicken, shrimp, or other proteins can be added to make it a heartier meal.
What vegetables pair well with these noodles?
Broccoli, bell peppers, shredded carrots, and spinach are all great additions.
Can this be prepared ahead of time?
The sauce can be made ahead, but for best texture, mix with noodles just before serving.
Is there a substitute for coconut aminos?
Tamari (gluten-free soy sauce) works well as a substitute.
How do I prevent the noodles from sticking?
Rinsing cooked rice noodles with cold water helps prevent sticking.
Can I freeze this dish?
Freezing is not recommended, as rice noodles can become mushy when thawed.
Conclusion
These Red Curry Peanut Noodles are a flavorful and satisfying vegan and gluten-free meal that you can whip up in under 30 minutes. With a rich, creamy sauce and room to customize with proteins and veggies, this recipe is sure to become a favorite for quick weeknight dinners.
