Nutty Coconut Red Curry Noodles
Do you ever notice that things trying to taste like things they’re not taste like crap?
Vegan cheese will never taste like dairy cheese because it’s not cheese.
Coffee-flavored tea doesn’t taste like coffee because it’s not coffee.
Most recently I’ve found that non-wheat pasta has nothing on the taste or texture of whole wheat pasta because…wait for it…it’s not made of wheat.
That doesn’t mean you have to be stuck with less than stellar alternatives. Just pick things for what they are not what they aren’t.
Exhibit A: Brown rice Pad Thai noodles.
These have been lurking in the shadowy depths of my makeshift laundry room pantry {because my real pantry is tiiiiny} for months, just waiting for me to make Pad Thai.
But Pad Thai is just so good. I’ve put off attempting to replicate an allergy friendly/vegan version in fear that it won’t live up to the original.
Finally, on one of those days when I have no idea what I’m making when I start cooking, I grabbed the Pad Thai noodles and started whipping things together.
The result? An immediate trip to the store for more Pad Thai noodles. Forget the imposter wannabe wheat pasta- these were meant taste exactly the way they taste: delicious.
While this isn’t Pad Thai at all, it satisfies my Thai-food craving, meets my allergy-friendly needs, and is equally delicious for the non-allergy-concerned {aka the husband}. Best of all, it comes together in minutes. The longest part is waiting for the water to boil.
You can easily sub the shrimp for tofu or chicken if you prefer. It’s also great with other Asian noodles like Mai Fun. Soba noodles would probably be good too if you eat wheat.
I make this at least once a week, yet I’ve never slowed down enough to take a decent picture before diving in. Priorities. 
Nutty Coconut Red Curry Noodles
Ingredients
- 1 box brown rice Pad Thai noodles {I like Annie Chun’s}
- 1 carrot, sliced in thin strips
- 1 red bell pepper, sliced in thin strips
- 2 cups shrimp {I use pre-cooked, frozen shrimp}
- 1 can coconut milk
- 1 cup vegetable broth
- 2 Tbsp Thai red curry paste
- 1/4 cup peanut butter
- 1/2 Tbsp minced ginger
- 1 tsp minced garlic + extra for shrimp/veggies
- dried basil to taste
- sriracha to taste
Instructions
Prepare noodles according to package directions.
In small saucepan, combine coconut milk, vegetable broth, red curry paste, peanut butter, ginger, and garlic. Bring to a boil then reduce to a simmer.
While sauce & noodles are cooking, sauté peppers, carrots, and shrimp in sauté pan. Add extra garlic, ginger, basil, or black pepper as desired. Cook until shrimp are pink.
Pour sauce over shrimp & veggie mixture. Add noodles. Stir to combine.
Serve with sriracha to taste.
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Are you a fan of Thai food? Or makeshift Thai food? I’m a sucker for tom ka gai soup, Pad Thai, and of course, mangoes with sticky rice.
Other Thai favorites:
