Almond Butter Red Curry Noodles come together with pantry staples! The noodles are packed with flavor, and have a gorgeous orange color! Perfect for an easy weeknight meal!
Almond Butter Red Curry Noodles
A few weeks ago I was brainstorming dinner ideas, and had some red curry paste in the cupboard. I decided to go for noodles with some hidden veggies, and a creamy Asian inspired sauce. I’d made these similar noodles from my friend Jess before, and wanted to have something similar, but allergy safe for Jonny! The noodles came together in about a half hour, and everyone came back for seconds! These Almond Butter Red Curry Noodles are a winner!
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Easy Ingredients for a Weeknight Dinner
Using store bought Thai red curry paste is a really easy way to get a lot of flavor with hardly any work. The paste has garlic, shallot, lemongrass, and red chilies all cooked down into a paste, so there’s no need for chopping lots of ingredients and sautéing for a long time. I use a full jar of the paste, with a full can of coconut milk (no measuring!), a scoop of almond butter, the juice of a lime, and a splash of soy sauce and agave. Easy! Then I garnish with cilantro and scallions that I give a quick chop to while the noodles are boiling, and add a few toasted almonds on top for crunch! To make it a more full meal we like to serve up some steamed edamame, or even some tofu!
More Weeknight Dinners You Will Love
- Vegan Sloppy Joes with Lentils
- Pumpkin Curry Soup
- Baked Tofu with Tomatoes, Lemon, and Capers
- Creamy Sesame Ramen from 30-Minute Frugal Vegan Recipes
Hidden Veggies
I’m not usually one to hide veggies in a meal for my kids. I mean, I might “hide” them (like in my Mac and Cheese with Pumpkin), but I also tell them that they’re there. For dinner I usually try to make a few different veggie options, like potatoes, brussels sprouts, and sweet potatoes all in one meal, so that my kids can pick and choose which ones they want to eat. I don’t “make” them eat everything I serve; I let them choose, and it works for our family. My kids both like a wide variety of vegetables, but of course don’t like every single one. Guess what? Neither do I! But, for these bright orange noodles I thought it would be fun to add some carrots. Rather than hand shredding them (which of course you could do), I took help from the store and used a big bag of shredded carrots. It was so easy to add, and they sort of blend right in with the noodles. Your kids might see them, but I think that’s ok!
Kid Approved Dinner!
My boys really like these noodles! The curry paste is a bit spicy, but mine don’t have trouble with it—the coconut milk really helps to tone it down. But, if you’re serving this to kids who might not love spice you could start with a half jar of the curry paste and see how they like it. Diced avocado on top is delicious and also helps offset any spice!
Other Noodle Recipes You Might Like!
- Pasta with Vegan Vodka Sauce — Nut Free!
- Garlic Scape Pesto
- Fried Tofu with Hoisin and Peanut Sauce Noodles
- Mac and Cheese with Pumpkin
- Creamy Sesame Ramen from 30-Minute Frugal Vegan Recipes
- Walnut Feta Pesto
Are you ready to make Almond Butter Red Curry Noodles?
Let’s get cooking! You’re just a half hour away from a delicious and easy meal! Leave me a note in the comments below (with a star rating!!!) and let me know how you like these Almond Butter Red Curry Noodles!
Almond Butter Red Curry Noodles
Ingredients
- 1 pound pasta noodles (I like Bucatini, choose gluten free if needed)
- 1 jar (4 ounces) Thai red curry paste (I like Thai Kitchen brand)
- 1 can (14 ounce) coconut milk (I like Thai Kitchen brand)
- 1/4 cup almond butter
- 2 Tablespoons agave
- 2 Tablespoons soy sauce
- 1 lime, juiced
- 1 handful cilantro (rough chopped)
- 4 green onions (chopped thin)
- 1 bag (10 ounces) shredded carrots
- 1/4 cup slivered almonds, toasted
Instructions
- Bring a large pot of water to a boil. Add salt to preference (I use 2 Tablespoons) and cook pasta according to package directions.
- Drain the pasta and let it sit in the strainer while you make the sauce. Return the pot to the stove top.
- Over medium low heat, whisk together red curry paste, coconut milk, almond butter, lime juice, agave, and soy sauce. Bring to a simmer.
- Add the bag of shredded carrots and allow to simmer for 2 minutes to soften (see notes).
- Add the cooked noodles into the pot and mix to incorporate fully.
- Add chopped cilantro and green onions and stir.
- Garnish with toasted slivered almonds. Serve and enjoy!
