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Red Curry Peanut Noodles (Vegan & Gluten‑Free)

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These red curry peanut noodles are a flavorful and easy vegan and gluten-free meal, combining rice noodles, a creamy peanut and red curry sauce, and fresh veggies for a quick weeknight dinner.

Ingredients

  • 8 oz rice noodles
  • 1 tablespoon avocado oil
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 2 cups shredded green cabbage
  • 3 green onions, sliced (plus more for garnish)
  • 1/4 cup chopped cilantro (plus more for garnish)
  • 1/3 cup creamy peanut butter
  • 1 tablespoon red curry paste
  • 1 tablespoon maple syrup
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 cup hot water (more as needed to thin sauce)
  • Juice of 1 lime
  • Chopped peanuts for garnish (optional)
  • Red pepper flakes for garnish (optional)

Instructions

  1. Cook rice noodles according to package instructions. Drain and rinse under cold water. Set aside.
  2. In a large skillet or wok, heat avocado oil over medium-high heat.
  3. Add bell pepper, carrots, and cabbage. Sauté for 3-4 minutes until just tender.
  4. In a small bowl, whisk together peanut butter, red curry paste, maple syrup, tamari, rice vinegar, sesame oil, and hot water until smooth.
  5. Add the cooked noodles and sauce to the skillet with the veggies. Toss to coat and heat through.
  6. Stir in green onions, cilantro, and lime juice.
  7. Serve hot, garnished with chopped peanuts, extra cilantro, green onions, and red pepper flakes if desired.

Notes

  • Use gluten-free tamari to keep the recipe gluten-free.
  • Add tofu or edamame for extra protein.
  • Adjust the amount of curry paste to control the spice level.
  • Leftovers keep well in the refrigerator for 3-4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/red-curry-peanut-noodles-vegan-gluten-free/