Description
This One-Pan Red Thai Curry Noodles recipe delivers a vibrant and flavorful meal featuring tender rice noodles and fresh vegetables simmered in a rich and creamy Thai red curry sauce. Baked to perfection in the oven, this comforting dish brings together the exotic flavors of ginger, garlic, coconut milk, and red curry paste with crunchy bell peppers and baby bok choy. Finished with a garnish of sesame seeds, green onions, chili crunch, and a splash of lime juice, it’s an easy-to-make, crowd-pleasing dinner perfect for weeknights or casual gatherings.
Ingredients
Sauce and Base
- 2 tbsp finely chopped ginger
- 3 cloves garlic, minced
- 3 tbsp soy sauce (or tamari/coconut aminos)
- 2 tsp sesame oil
- 4 tbsp Thai red curry paste
- 1 tbsp rice vinegar
- 1 tbsp honey (or maple syrup)
- 1 can coconut milk (approx. 13.5 oz)
Main Ingredients
- 10 oz rice noodles
- 8 oz baby bok choy, thinly sliced
- 1 red bell pepper, quartered, seeds removed and thinly sliced
- 2 cups chicken stock (or vegetable stock)
Garnishes
- 2 green onions, thinly sliced
- 2 tsp sesame seeds
- 2-3 tbsp chili crunch
- Lime wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it is ready for baking the noodles and vegetables evenly.
- Prepare Sauce Mixture: In a 9x13 inch baking dish, combine the finely chopped ginger, minced garlic, soy sauce, sesame oil, Thai red curry paste, rice vinegar, honey, and coconut milk. Whisk thoroughly until all ingredients are well blended to create a flavorful curry sauce base.
- Add Noodles and Vegetables: Place the rice noodles into the sauce mixture in the baking dish, gently spreading them so they are submerged and not layered on top of each other. Arrange the quartered and thinly sliced red bell peppers and sliced baby bok choy around the edges of the noodles to ensure they soak up the sauce.
- Add Stock and Cover: Pour 2 cups of chicken or vegetable stock into the dish. Press down lightly on the noodles and vegetables to submerge as many pieces as possible. Cover the baking dish tightly with aluminum foil to trap moisture and promote even cooking.
- Bake and Stir: Bake in the preheated oven for 25-30 minutes. Halfway through cooking, carefully remove the foil and stir the noodles and vegetables to prevent sticking and encourage even absorption of the sauce. Replace the foil and continue baking until noodles are tender and liquid mostly absorbed.
- Finish and Serve: Once cooked, remove from the oven. Serve the noodles garnished with sesame seeds, thinly sliced green onions, and chili crunch for added texture and heat. Offer lime wedges on the side to add a fresh citrus brightness if desired.
Notes
- You can substitute chicken stock with vegetable stock to make the dish vegetarian-friendly.
- Adjust the amount of chili crunch to control the spice level according to your preference.
- Use gluten-free soy sauce or tamari for a gluten-free version.
- Ensure noodles are fully submerged in the liquid for even cooking.
- If you prefer spicier curry, add extra red curry paste or chili crunch.
