This simple Thai-inspired Green Curry Noodle recipe uses a creamy coconut sauce with tofu, Thai green curry paste, and vegetables. It’s vegan, gluten-free and anti-inflammatory.

Thai Green Curry Noodles

These vegan Green Curry Noodle Bowls are so good and comforting. This dish is perfect for any anti-inflammatory diet since it’s high in protein, gluten-free, and dairy-free. If you’re trying to eat more plant-based meals but also get enough protein, you’ll love this recipe! For more vegetarian curry recipes, try my Lentil Curry, Air Fryer Peanut Curry Tofu, and Sheet Pan Roasted Curry Vegetables.

Green Curry Noodle Ingredients

• Noodles: For this green curry recipe, buy flat rice noodles, like A Taste of Thai’s linguini.
• Tofu: Use firm or extra firm tofu. It soaks up the green curry flavors and is an excellent vegetarian protein source.
• Vegetables: I used a red bell pepper and baby bok choy, but this dish would work with a variety of vegetables.
• Oil: Use any neutral oil such as vegetable oil, avocado oil, etc.
• Salt and Pepper season the tofu.
• Thai Green Curry Paste: Jarred green curry is an amazing shortcut—it’s packed with flavor, and the only prep work is opening the jar! Thai Kitchen’s curry paste is widely available at most supermarkets, but if you have an Asian market near you, it’d be worth checking out their curry selection.
• Light Coconut Milk creates a creamy sauce and balances out the spiciness of the curry.
• Lime Juice brightens the dish and complements the creamy coconut milk and spicy curry.
• Fish Sauce is a complex, savory sauce that adds depth to the curry sauce. It doesn’t taste overly fishy, and I highly recommend using it.
• Light Brown Sugar balances out the spiciness and adds a little sweetness.
• Basil: Stir in fresh basil leaves at the end for a peppery, sweet flavor that adds depth to the green curry.

Find the complete recipe with measurements below.

How to Make Green Curry Noodles

1. Make the Rice Noodles: In a large bowl, cover the rice noodles with very hot water, stirring to ensure they don’t clump. Let soak for 25 minutes and then drain.
2. Drain the Tofu: Cut the tofu into cubes and lay them on paper towels. Cover them with more towels and let drain for 10 to 15 minutes.
3. Prep the Veggies: Core the bell pepper and thinly slice it. Trim off the ends of the bok choy. Slice the stems and keep the leaves whole.
4. Cook the Tofu: Pour the oil into a large nonstick skillet over medium heat. Add the tofu, season with salt and pepper, and cook until golden on most sides.
5. Add the Curry Paste: Make a well in the center of the skillet and add the curry. Fry, stirring constantly, for a few seconds until fragrant. Then, pour in the coconut milk.
6. Curry Sauce and Bell Pepper: Stir in the lime juice, fish sauce, and brown sugar. Bring it to a simmer, and then add the red bell pepper strips. Continue simmering until the peppers are crisp-tender.
7. Noodles and Bok Choy: Add the noodles and bok choy and cook for 5 minutes. Stir in the basil leaves and serve.

Variations

• Noodles: If you can’t find rice noodles, replace them with linguine or any other long noodle.
• Rice: If you’d rather serve your green curry with rice, skip the noodle step and cook a pot of white rice or brown rice.
• Green Curry Chicken: Use diced chicken breasts instead of tofu.
• Vegetables: Substitute either of the veggies with onions, mushrooms, or snow peas.
• Want it spicier? Add more curry paste or drizzle sriracha over your noodles.
• Herbs: Swap basil with cilantro or mint.

What to Serve with Green Curry Noodles

This easy green curry noodle recipe is a complete meal packed with tofu and veggies. If you want to make a side dish, this Asian Cabbage Mango Slaw would complement it nicely. The cool, refreshing ingredients would balance out the curry’s spiciness.

Storage

Store these vegetarian curry noodles in an airtight container for up to 4 days. Microwave the leftovers until warm. You can also freeze the dish for up to 3 months and thaw them in the fridge overnight.

Green Curry FAQs

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