These Vegan Thai Curry Noodles are the perfect dinner for a busy weeknigh! For this recipe you’ll need rice noodles, Thai red coconut curry sauce, spinach, crispy lentils, pomegranate seeds, fresh herbs, and green onions. It comes together in under 15 minutes.
These cozy Vegan Thai Curry Noodles are a dream come true for those with dietary restrictions. It’s completely gluten-free, dairy-free, vegan, and vegetarian, making it perfect for everyone at the table.
why you’ll love this recipe
- Uses store-bought sauce and crispy lentils, minimizing prep.
- Ready in 15 minutes! Boils noodles, heats sauce, wilts greens, and combines. Boom.
- Everything gets tossed in one pot, meaning fewer dishes to wash later.
- Quick, flavorful, and satisfying – these Vegan Thai Curry Noodles are perfect for busy evenings.
- Leftovers taste even better the next day, ideal for lunches or quick reheats.
- Rice noodles and lentils are naturally gluten-free.
- Choose a lighter red curry sauce and skip the lentils for a leaner meal.
- Use a coconut milk-based sauce and skip the lentils for a dairy-free version.
ingredients & substitutions
Rice Noodles: The base of the Vegan Thai Curry Noodles, these thin strands cook in minutes. No rice noodles? Try gluten free spaghetti or rice vermicelli.
Thai Red Coconut Curry Sauce: The heart of the dish, it brings creamy spice. You can buy a store bought sauce, a powdered mix or even make your own! Feeling adventurous? Whip up your own sauce with red curry paste, coconut milk, and aromatics.
Spinach: Leafy greens add vitamins and a quick wilt. Out of spinach? Kale, Swiss chard, or even arugula work well in this Vegan Thai Curry Noodles recipe.
Crispy Lentils: Nutty crunch and protein boost. Don’t have crispy lentils? Toast regular lentils in a pan for a DIY crunch.
Pomegranate Seeds: Jewel-like pops of tartness. No pomegranate seeds? Craisins or chopped dried apricots add a similar sweetness.
Fresh Herbs: Cilantro, basil, or mint add a final layer of aroma. No fresh herbs? A sprinkle of dried herbs works in a pinch.
Green Onions: Bright bites of freshness. No green onions? Chives or chopped scallions are a good swap.
taste & texture
In these Vegan Thai Curry Noodles, crispy lentils offer bursts of nutty texture, contrasting with the softer noodles. Pomegranate seeds burst with sweet-tartness, refreshing your taste buds between bites. Thai red curry sauce brings a fiery punch, warming your palate without overpowering. Wilted spinach adds a subtle bitterness that balances the sweetness and spice.
Cook the noodles according to package instructions.Set aside.
In a large pan, heat the Thai red coconut curry sauce over medium heat with the fresh spinach. Simmer for 5 minutes.
Gently fold in the cooked rice noodles. Sprinkle pomegranate seeds, fresh herbs, and green onions. Serve the Vegan Thai Curry Noodles hot.
expert tips & tricks
- Add a pinch of red chili flakes or sriracha to the Vegan Thai Curry Noodles.
- Feel free to use any greens you have on hand – kale, Swiss chard, or arugula work well.
- Toast regular lentils in a dry pan until lightly browned and crunchy.
- This curry tastes even better the next day! Pack it for lunch or reheat with a drizzle of fresh lime juice.
how to make this lower carb
For low-carb Vegan Thai Curry Noodles, skip the rice noodles and serve the curry over a bed of spiralized zucchini or cauliflower rice. You can also skip the crispy lentils for a lighter option.
how to make this low fat or healthier
For low-fat Vegan Thai Curry Noodles, choose a light coconut milk when making the sauce or opt for a coconut water-based curry paste. Skip the lentils or replace them with chopped mushrooms for a meaty texture without the fat.
how to serve, store and meal prep
Fridge: Let the Vegan Thai Curry Noodles cool completely, then transfer it to an airtight container. It will stay fresh for up to 3 days.
Freezer storage: For longer storage, portion the Vegan Thai Curry Noodles into individual containers or freezer bags. Squeeze out excess air to prevent freezer burn and freeze for up to 3 months.
Heating up leftovers: Gently reheat individual Vegan Thai Curry Noodlesportions in the microwave on medium power, stirring occasionally, until warmed through.
Stovetop leftovers: Transfer the Vegan Thai Curry Noodles to a pan and heat over medium heat, stirring frequently, until warmed through. Add a splash of water or broth if needed to loosen the sauce.
Meal prep: Divide the Vegan Thai Curry Noodles into individual containers before storing in the fridge or freezer. This makes grabbing a quick and healthy lunch a breeze.
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Vegan Thai Curry Noodles (gluten free)
- 1 package rice noodles gluten free
- 1 jar Thai red coconut curry sauce dairy free, gluten free
- 1 cup fresh baby spinach chopped
- 2 tbsp Crispy Lentils
- 2 tbsp pomegranate seeds for topping
- 2 tbsp herbs basil, and/or mint for topping
- 2 tbsp Green onions for topping
- Cook the noodles according to package instructions.Set aside.
- In a large pan, heat the Thai red coconut curry sauce over medium heat with the fresh spinach. Simmer for 5 minutes.
- Gently fold in the cooked rice noodles.
- Top with pomegranate seeds, fresh herbs, and green onions.