Red Curry Noodle Bowls

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On cooler nights I start to crave comforting, creamy foods with a bit of spice. I love dishes that protect from the cold by warming you up from the inside – out.

Being a texture-lover, I’m not a big soup fan. I find the smoothness too boring for my tastebuds.  When I do dabble in soup-territory, there is always some form of crunch (see my Roasted Fennel and Butternut Squash Soup with Lentil Crisp). Usually, I gravitate towards stews or noodle bowls like this one with lots of texture to chomp down on. Let me know in the comments below if you’re a fellow texture lover – I can’t be the only one!

Thai flavours have always had a soft spot in my heart. Many trips around South East Asia means the salty, sweet, spicy, sour flavour combination tastes a little bit like home to me. These Red Curry Noodle Bowls are a delicious fusion of pad Thai and red curry.  

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Carrot, zucchini and brown rice noodles are coated in a rich and spicy coconut broth. The bowls are topped with crispy baked tofu cubes, crunchy peanuts, thinly sliced red cabbage and fresh beansprouts and coriander. It’s the most warming, colourful and textured bowl around!

The best part about this 30-minute recipe? It is SUPER customisable. So long as you have some noodles, coconut milk and curry paste on hand you will be able to make this work. Not a tofu fan? Sub your favourite protein or up the veg. Don’t have carrot/zucchini/red cabbage? Swap for capsicum, mushrooms or pumpkin. Not a peanut fan? Top with roughly chopped cashews or almonds. You can also easily up the spice in the broth by adding more curry paste or a sprinkle of chilli flakes. These bowls keep beautifully for lunches and intensify in flavour over-night.  

Bland one textured soups be gone! Enter the world of variety with me.

Red Curry Noodle Bowls


  • 1/2 block firm tofu
  • 1 Tbsp. coconut or olive oil
  • 1 red onion, sliced into thin wedges
  • 2 cloves garlic, sliced
  • 1.5 Tbsp. red curry paste (look for one with no additives - you just want those spices!)
  • 140mL coconut milk (canned not bottled)
  • 2 Tbsp. tamari or soy sauce
  • Juice of 1 lime
  • 1/2 cup water
  • 1 zucchini, spiralised (or simply cut into cubes)
  • 1 large carrot, spiralised (or simply cut into cubes)
  • 1 cup fresh bean sprouts
  • 1/2 bunch fresh corriander, finely chopped
  • 1/3 cup roasted peanuts
  • 1 packet rice noodles

Takes , serves 2.


  1. Preheat oven to 180°C (350°F) and line a small baking tray with baking paper
  2. Slice tofu into small cubes (around 2cm) and scatter evenly over the baking tray. Pour 1 Tbsp. tamari sauce over the tofu cubes and toss to coat. Place in the oven for around 20 minutes, or until golden and crispy
  3. Meanwhile, boil a small saucepan of water and cook rice noodles following packet directions. Drain and set aside
  4. Heat a large fry pan or wok over high heat and add oil
  5. Add onion and garlic and fry for 3-4 minutes until beginning to become translucent
  6. Add curry paste, coconut milk, remaining tamari, lime juice and water. Stir to combine and bring to a simmer
  7. Add zucchini and carrot noodles and simmer in the broth for 2-3 minutes until just soft.
  8. Remove from the heat and stir through the rice noodles, bean sprouts and coriander
  9. Serve into bowls and top with extra bean sprouts, roasted tofu, red cabbage and peanuts