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Rice Noodles in Coconut Curry Sauce

Rice Noodles in Coconut Curry Sauce on your table in just over 35 minutes made with pantry friendly ingredients! These hypnotic Rice Noodles taste better than your favorite restaurant but are super easy to make at home. They are lusciously creamy tossed in an aromatic curry sauce made with coconut milk and spiked with red curry, ginger, garlic, basil and lime juice. This Rice Noodles recipe also earns major points because it’s made with 100% pantry friendly ingredients and is easily adaptable to whatever veggies or protein you have on hand. This Rice Noodles recipe also reheats beautifully due to the forgiving rice noodles so it’s fantastic for make ahead meals and meal prep. Get ready to skip the takeout forever!
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6 servings

Ingredients

Instructions

  • Place rice vermicelli noodles in a large bowl and cover with hot boiling water. Soak per package instructions just until al dente, drain, rinse in cold water; set aside. Toss with a drizzle of sesame oil if not using immediately.
  • Heat oil over medium high heat in large saucepan. Add chicken, shallots and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini ginger and garlic and sauté 1 minute.
  • Stir in half of the coconut milk. Mix remaining coconut milk with cornstarch and add to skillet along with all remaining ingredients EXCEPT fresh basil (add dried basil if using).
  • Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. Stir in basil the last minute of cooking.
  • Stir in rice noodles until well coated.
  • Garnish with optional fresh cilantro, lime zest, lime juice and chili sauce to taste.

Notes

TIPS AND TRICKS

  • Where to purchase rice noodles. You should be able to find rice vermicelli  in the Asian section of your grocery store or on Amazon,just don’t confused them with thicker rice noodles like the ones used in Pad Thai which are closer to ¼” wide (like fettuccine) or with cellophane noodles used in my Korean Noodles.  If you aren’t sure which noodles you are looking at, just make sure they are thin and then check the ingredient label.
  • Rice noodles substitute. Linguine is the best pantry friendly substitute. It is similar in size but it doesn’t offer that delightful chewy texture and is prone to overcooking because it is so thin – so make sure you cook the pasta al dente as it will continue to cook when tossed in the sauce.
  • Not all red curry paste is created equal.  Red curry pastes differ in spice level by brand.  If using more mild Thai Kitchen, then I would start with 3 tablespoons; if using spicier Mae Ploy, you may want to start with 2 tablespoons or even 1 tablespoon if you are sensitive to heat.
  • Prep. These Rice Noodles come together very quickly once you start cooking, so you will want all of the aromatics and vegetables chopped before you start cooking.
  • Customize.  Feel to customize the protein and veggies with your favorites.
  • Use a large saucepan. A large saucepan is ideal so you can make the entire dish in one pan without rice noodles flying everywhere.   
  • Don’t overcook rice noodles. I recommend testing your noodles 2 minutes before the package recommends because you can’t undo sad, soggy noodles.   
  • Stop rice noodles from cooking.  If your noodles are done before your sauce is ready to receive them, rinse them in cool water to prevent them from continuing to cook.  Don’t worry about the noodles being cold because the sauce will warm it right up once combined.
  • Prevent rice noodles from clumping.  If you’re not using the noodles right away, toss them with a little sesame oil to prevent them from sticking together.
  • Use quality coconut milk.  Set yourself up for success by using full-fat Chaokoh coconut milk.  It is 100X creamier than any other brand and mega flavorful.
  • Don’t overcook veggies.  Don’t be tempted to cook the vegetables longer than instructed.  They cook very quickly and will continue to cook in the sauce once removed from the heat.  
  • Adjust to taste.  Make this Rice Noodles recipe perfect for YOU!  Make it more tangy, less tangy, sweeter, less sweet, saltier, less salty, spicier, less spicy, etc.

PREP AHEAD 

In this Rice Noodles recipe, the prep work takes more time than the actual cooking – but is SO worth every second! In addition, all the prep can be done ahead of time which makes this a great recipe for weeknights or for entertaining. Once the prep is done, these Rice Noodles literally come together in minutes. To prep ahead:
  • Noodles.  Soak the noodles, rinse and drain, then toss with a drizzle of sesame oil.  Store in an airtight container/plastic bag in the refrigerator for up to one week.
  • Chicken.  Trim and chop the chicken and store in a plastic bag in the refrigerator.  
  • Sauce.  Whisk the sauce ingredients together and store it in an airtight container in the refrigerator. 
  • Veggies.  Chop the veggies, basil, garlic and ginger and store in separate baggies/containers in the refrigerator.
  • Cook!  Within the next 48 hours, proceed with the recipe as outlined.

HOW TO STORE & REHEAT 

  • Storage: Rice Noodles should be stored in an airtight container in the refrigerator.  When properly stored, they are good for up to four days.
  • Microwave:  Transfer servings to a microwave-safe plate and cook for one minute, stir, then continue to heat at 30 second intervals until warmed through.
  • Stove:  For larger portions, reheat noodles gently over medium-low heat in a large skillet until warmed through.