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5 from 1 vote

Almond Butter Red Curry Noodles

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!
Prep Time10 mins
Cook Time20 mins
Course: Entree
Cuisine: Asian
Keyword: thai, weeknight
Servings: 8 people
Author: Sarah


  • 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


  • 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!


For softer carrots, add the bag of carrots to the boiling pasta for the last minute before straining.  Then add it all to the sauce once mixed together.