Instant Pot Thai Curry Noodles

Thai Curry Noodles — 🍜😍❤️ Make these EASY Thai-inspired red curry noodles in either your Instant Pot OR on the stovetop! Either way, these noodles are COMFORTING, flavorful, and ready in less than 10 MINUTES! Faster than calling for takeout! A great MEATLESS MAIN dish or hearty side!

Thai Coconut Curry Noodle Recipe

These Thai-inspired curry noodles are super quick, flavorful, and mildly spicy with that familiar, takeout-style coconut curry flavor.

With the help of an Instant Pot or on your stovetop, this dish can be made in 10 minutes at home with minimal ingredients or fuss.

As a bonus, they’re healthy comfort food that’s easy, naturally vegan, and gluten-free since the recipe calls for rice noodles.

If you’re in search of a meatless main, here’s an awesome, quick, and easy option!

Ingredients for Thai Curry Noodles

For these quick curry rice noodles, you’ll need the following ingredients: 

• Olive oil
• Fresh or dried ginger
• Garlic
• Red curry paste – I use the Thai Kitchen brand, but any variety of red Thai curry paste will work
• Canned coconut milk – Full-fat coconut milk is best for a full-bodied mouthfeel, but you could probably use lite coconut milk. Just make sure to use canned options, not liquid milk alternative varieties
• Vegetable broth
• White rice noodles
• Fresh cilantro, optional for garnishing
• Sriracha, optional for garnishing
• Soy sauce, optional for garnishing
• Lime wedges, optional for garnishing

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Thai Curry Noodles in an Instant Pot

You can either make the coconut red curry noodles on the stovetop on in an Instant Pot. Here’s an overview of how the recipe is made in an Instant Pot: 

1. Begin by adding the olive oil, ginger, garlic, and curry paste to your Instant Pot.  Turn on the sauté function and stir for 1-2 minutes or until fragrant and then hit cancel.
2. Add the coconut milk, vegetable broth, and stir before adding the rice noodles. Break them apart in the Instant Pot until they’re mostly submerged in the broth. It doesn’t have to be a perfect submersion. 
3. Place the lid securely on the IP, and turn the switch to sealing. Pressure cook on high for 3 minutes. 
4. Manually and carefully release the pressure, open the lid, and toss the noodles until coated evenly, noting that most of the liquid will be absorbed.
5. Serve with optional toppings such as fresh chopped cilantro, sriracha (for an extra kick), soy sauce, and a lime wedge.

How To Make Thai Curry Noodles on the Stove

If you prefer to cook this recipe over the range, the process isn’t much different from using an Instant Pot. 

1. To a large skillet, add the olive oil, ginger, garlic, and curry paste. 
2. Sauté for a minute or two, or until fragrant.
3. Add the coconut milk and broth, and stir before incorporating the rice noodles.
4. Toss for about three minutes or until al dente. Take care not to overcook them. You don’t want mushy noodles – noting that they cook quickly!
5. Garnish as desired, portion the noodles into bowls, and dig into this fast and easy, healthy, comfort food.

What to Serve with Thai Curry Noodles

Thai Peanut Chicken Salad

Fresh Spring Rolls with Peanut Sauce

Sheet Pan Orange Ginger Chicken and Vegetables

Easy 30-Minute Mushroom Vegetable Soup

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4.82 from 11 votes

Thai Curry Noodles

By Averie Sunshine

🍜😍❤️ Make these EASY Thai-inspired red curry noodles in either your Instant Pot OR on the stovetop! Either way, these noodles are COMFORTING, flavorful, and ready in less than 10 MINUTES! Faster than calling for takeout! A great MEATLESS MAIN dish or hearty side!

Prep Time: 5 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 12 minutes minutes

Servings: 6 servings

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Equipment

• 1 Instant Pot or Large, High-Sided Skillet

Ingredients 

• ▢ 2 tablespoons olive oil
• ▢ 1 inch fresh ginger, peeled and finely minced OR 2 teaspoons ground ginger
• ▢ 3 garlic cloves, finely minced
• ▢ 6 tbsp red curry paste, or to taste* (See Notes)
• ▢ 1 (14 ounce) can full fat coconut milk
• ▢ 1 cup vegetable broth, I used low sodium
• ▢ 16 ounces white rice noodles
• ▢ Sriracha, optional for garnishing
• ▢ Soy sauce, optional for garnishing
• ▢ Lime wedges, optional for garnishing

Cook ModePrevent your screen from going dark

Instructions 

Instant Pot:

• Begin by adding the olive oil, ginger, garlic, and red curry paste to your Instant Pot.  Turn on the sauté function and cook for 1-2 minutes, or until fragrant; stir nearly constantly. Then hit cancel.
• Add the coconut milk, vegetable broth, and stir before adding the rice noodles. Break them apart in the Instant Pot until they’re mostly submerged in the broth. It doesn’t have to be a perfect submersion. 
• Place the lid securely on the IP, and turn the switch to sealing. Pressure cook on high for 3 minutes. 
• Manually and carefully release the pressure, open the lid, and toss the noodles until coated evenly, noting that most of the liquid will be absorbed.
• Serve with optional toppings such as fresh chopped cilantro, sriracha (for an extra kick), soy sauce, and a lime wedge. Noodles are best warm and fresh but will keep airtight in the fridge for up to 2 days, noting the texture will change and they will become mushier as time passes from exposure to salt.

Stovetop:

• To a large high-sided skillet, add the olive oil, ginger, garlic, and red curry paste. Sauté for a minute or two, or until fragrant.
• Add the coconut milk, broth, and stir before adding and stirring to incorporate and submerge the rice noodles; break them apart if necessary for them to be mostly submerged.
• Cook for about 3 minutes, or until al dente, taking care not to overcook them. Stir and toss as they are cooking to ensure even doneness.
• Serve with optional toppings such as fresh chopped cilantro, sriracha (for an extra kick), soy sauce, and a lime wedge.

Notes

*I used about 6 heaping tablespoons of red curry paste. I used this Thai Kitchen Red Curry Paste because I am extremely familiar with it given the myriad of Thai-inspired curry recipes I have on my site. I don’t find this brand to be overly spicy, by any means.

For me, as a person who loves spicy food, I always add more rather than less. However, if you’re a person who is very sensitive to spices, you may wish to start with about 3 to 4 tablespoons and you can always work up from there.

You can also finish the dish with a squirt of sriracha to amp up the heat factor as well.

Storage: Noodles are best warm and fresh but will keep airtight in the fridge for up to 2 days, noting the texture will change and they will become mushier as time passes from exposure to salt.

Nutrition

Serving: 1serving, Calories: 469kcal, Carbohydrates: 67g, Protein: 4g, Fat: 20g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 304mg, Potassium: 179mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2446IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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