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Thai Red Curry Noodles

Servings 2


  • 1 tbsp sunflower oil
  • 3 shallots or 1/2 onion peeled and finely chopped
  • 1 clove of garlic finely sliced
  • 1/2 red pepper sliced
  • 1 pot or 2 tbsp Thai red curry paste
  • 15 g creamed coconut only if you're using a curry paste that doesn't contain coconut
  • 100 g tenderstem broccoli separated into sliced stems and florets
  • 1 x 225g can of bamboo shoots drained
  • 500 ml vegetable stock
  • 1 tbsp soy sauce
  • 2 layers or nests of fine egg noodles about 100g
  • 1 tbsp lime juice
  • Black pepper
  • A handful of chopped salted peanuts optional
  • Finely sliced fresh chill to taste optional


  • Heat the oil in a large saucepan and fry the shallots or onion, garlic and red pepper for a few minutes to soften.
  • Add the red curry paste and cook stirring for 2 minutes.
  • Add the broccoli stalks, bamboo shoots, stock, soy sauce and creamed coconut (if using) and simmer for 3 minutes.
  • In the meantime cook the noodles as directed on the packet and drain.
  • Add the broccoli florets followed by the noodles to the mixture in the saucepan and cook for a minute more to heat through.
  • Stir in the lime juice and season with black pepper.
  • Serve in bowls with peanuts and fresh chilli to garnish.


Adapted from A Vegan Taste of Thailand by Linda Majzlik