Name: Thai Green Curry Stir-Fry Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 hot green chili (use a mild one if you don't want the heat or remove the seeds for less heat); 2 cloves of garlic; 1/2 inch piece of ginger; 3/4 cup of packed cilantro with stems; 2 teaspoons lime juice; zest of 1 lime; 1/2 teaspoon of ground coriander; 1/2 teaspoon of ground cumin; 1/2 teaspoon of salt; 1 cup of coconut milk; 2 teaspoons oil; 7 ounces extra-firm tofu (pressed and cubed); 2 green onions chopped (keep the greens for garnish); 1 red bell pepper (thinly sliced); 1/2-1 cup of other vegetables of choice such as mushrooms (broccoli, baby eggplant); 6 ounces of rice noodles or linguini (cooked according to the instructions on the package); pepper flakes, (black pepper and green onions for garnish)

two bowls of thai green curry noodles with pan-fried tofu cubes

These Thai Green Curry Noodles with tofu are perfect for when you are craving exciting Thai flavors but also want the comfort of a bowl of noodles. A steaming bowl of Thai rice noodles tossed in a homemade quick coconut milk green curry sauce! What’s not to love!?

I love Green curry for its balanced flavors. There’s chili, of course, but also ginger, lime, and garlic, and all those flavors are SO up my alley. I took a shortcut by making a simplified coconut milk-based green curry sauce in the blender. An easy yet flavorful green curry sauce. If you happen to have some lemongrass, feel free to add to the mix. If you’re really pressed for time, a Thai curry paste blended with coconut milk will do the trick.

But even if you use store-bought green curry paste I would recommend you to wake it up a bit by adding in fresh garlic, ginger, and cilantro. It will taste so much fresher.

two servings of Thai green curry noodles with bell peppers and green onion with a fork on the side

Besides the amazing Asian flavors, I really love this easy vegan noodle recipe because of how simple it is to throw together on any given busy weeknight. The whole noodle dish is made completely from scratch in under 30 minutes! Let’s do this!

More quick meals from the blog

1 pot Peanut Butter Noodles and Veggies GF
Lo Mein Noodles. GF option
Sweet And Sour Chickpeas and Broccoli GF
Kung Pao Lentils GF
Lentils & Veggies in Thai Peanut Sauce GF Soy-free
Sticky Sesame Ginger Tofu and Veggies. GF
Curry Ramen with Miso Maple Lentils. GF

pasta: rice noodles or linguine – cooked according to the instructions on the package.
tofu – pressed and cubed. We want to pan-fry it to golden-crisp perfection so press it for at least 30 minutes to remove water.
coconut milk is the base of our green curry sauce. I recommend full-fat.
for that authentic Thai green curry taste, we add lime juice and zest, ginger, chiles, cilantro, garlic, cumin and coriander to the coconut milk.
as for the veggies, I went with bell peppers and green onions but you can use whatever you want
sugar (optional) – Thai food generally requires a good balance of sweet, spicy and sour and a touch of sugar often really helps balance this dish well.

ingredients needed for making Thai Green Curry Noodles

Tips & Substitutions:

for a less spicy version, skip the chili or use less
Green beans, corn, snow peas, carrots, mushrooms, small broccoli florets, summer squash, or asparagus would be great additions to the noodles
for a richer sauce, add 1-2 tbsp of coconut cream when tossing everything in the pan

How to make Green Thai Curry Noodles

Prep:

Make the green curry paste. Add all of the ingredients to a blender and blend until smooth and set aside. Cook the noodles according to instruction on the package and set aside.

pressed tofu cubes being fried until golden in a white pan

Heat a skillet over medium-high heat. Add oil. Add the tofu and cook until the tofu is golden around the edges. Now, add in the white parts of the onion and bell pepper, and other veggies that you’re using.

sliced bell peppers, green onion and tofu cubes being fried in a sauteeing pan

tofu and bell pepper being sauteed in a frying pan

Add a good dash of salt and cook for 3-4 minutes. Move the veggies to the edge of the skillet so that you can pour the green curry paste in the middle.

green curry sauce being poured into a frying pan with sauteed bell peppers and tofu cubes

Once the paste is starting to boil, mix it in. Add in the noodles and toss well to coat.

rice noodles being tossed in a pan with sauteed veggies, tofu and green curry sauce

Taste and adjust salt and flavor. I usually add in half a teaspoon of sugar at this point to balance out the flavor. Adjust the salt, and sweet, and heat at the end.

Then serve with pepper flakes, black pepper and green onions as garnish.

These green curry noodles would also be great topped with peanuts, or with slivers of red hot chili peppers if you like things extra spicy!

How to store leftovers:

Leftover rice noodles stir-fries that have been cooked should be kept in a shallow airtight container, or a resealable plastic food bag, in the fridge. The noodles will keep for 3-4 days. Reheat adding a splash of coconut milk in a pan on medium heat.

a fork twirling vegan Thai Green Curry Noodles in a noodle bowl

Green Curry Noodles Stir Fry

Ready in under 30 minutes, these Vegan Thai Green Curry Noodles are the perfect simple weeknight dinner recipe. They’re naturally vegan, packed with healthy veggies, fragrant with flavor and pair perfectly with any plant-based protein you want to add. No need for store-bought curry paste!

Serves 2

Prep 10 minutes

Cook 15 minutes

Total 25 minutes