This spicy noodle recipe of spicy, tangy, and slightly sweet flavors will keep you warm on cold wintery nights.
By Pavani Hideout
Thai cuisine is one of my favorite and I have tried and posted quite a few Thai dishes on the blog. I looked through my ‘Buddha’s Table’ cookbook and found this Curried Noodles recipe.
This is a spicy and delicious dish that is perfect to serve on a chilly winter day. The list of ingredients is long but all of them are easily available in well stocked Asian grocery stores. I made a trip to my local Korean market to get the noodles and some other ingredients and I was set to make the dish. 
Like most of the Thai dishes, this one starts with the preparation of the spice paste. Once the paste is ready, make the curry sauce. Serve the sauce over small nests of noodles along with the accompaniments and you have a flavorful and filling dish that is sure to tickle all your tastebuds.
The curry sauce is spicy, tangy and slightly sweet. The accompaniments make this dish extra special. It takes a few minutes of chopping and cleaning but all that time is well worth it. If you want to make this dish, make sure to enjoy with all the toppings.
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Spicy Thai Curried Noodles
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Fragrant Thai curry coats noodles and tofu in a vibrant, spicy sauce. Serve with crispy garlic, chilies, and fresh herbs for extra flavor.
Ingredients
- 5-8 Large Dried Red Chilies
- 2 Medium Shallots
- 2 tbsp Lemongrass
- 2 tbsp Garlic
- 1 tbsp Galangal
- 1 tbsp Cilantro roots or stems
- 1 tsp Turmeric
- 1 tsp Salt
- 1 lbs (454 g) Dried Kanom Jeen noodles or Japanese Somen noodles
- 3 tbsp Oil
- 2 cups (473 ml) Firm Tofu
- 2 cups (473 ml) Mushrooms of choice
- 4 cups (946 ml) Water or Vegetable Stock
- 2 cups (473 ml) Chopped Cherry or grape tomatoes
- 2 tbsp Light Soy sauce
- 2 tbsp Fermented yellow bean sauce
- Salt
- 4 Garlic cloves
- 6 Small dried chilies
- 2 cups (473 ml) Bean Sprouts
- 1 Lime
- 3 Green Onions
- 6 Cilantro Sprigs
Instructions
- Make the Spice paste: Stem and seed the chilies. Soak them in warm water for 10–15 minutes or until soft. Drain and squeeze dry. In a small food processor, combine the chilies, minced shallots, garlic, lemongrass, galangal, cilantro roots/stems, turmeric, and salt. Grind to a smooth paste, adding a little bit of water. Spice paste can also be made using a mortar and pestle.
- Cook Noodles: Bring a large pot of water to a boil. Cook noodles for 3–5 minutes. Drain, rinse under cold water, and drain again. Portion the noodles into 3 oz small wads, about the size of a small bird’s nest, and set aside.
- Prep Accompaniments: Heat the oil in a saucepan over medium heat. Add the sliced garlic and fry for 3–5 minutes, or until light brown and crispy. Remove from the oil and place on a paper towel-lined plate. In the same oil, fry the red chilies until crispy, about 2–3 minutes. Remove and place on a paper towel.
- Arrange all the other accompaniments in small serving bowls or on a large serving platter.
- Make the Curry: In the same oil, stir in the spice paste and cook for 3–5 minutes, or until fragrant. Add the tofu and mushrooms and stir well to coat with the spice paste. Add the vegetable stock or water, tomatoes, light soy sauce, yellow bean sauce (or more soy sauce and coconut palm sugar), and salt. Bring to a boil. Reduce the heat and simmer for 15–20 minutes. Taste and adjust the seasonings.
- Ladle the curry sauce into a serving bowl and serve with the accompaniments.
- To Serve: Place a couple of wads of noodles in a serving bowl, top with a generous amount of curry sauce, sprinkle all the condiments on top of the noodles, and finish with a squeeze of fresh lime juice.
Notes
- For a richer flavor, use coconut milk instead of water or vegetable stock in the curry.
- To reduce the spiciness, remove some of the seeds from the chilies before making the paste.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 8
- Protein: 20
Frequently Asked Questions
What type of noodles should I use for the Spicy Thai Curried Noodles?
You can use any type of noodles found in well-stocked Asian grocery stores, but rice noodles are a popular choice for this dish.
How do I prepare the spice paste for the curry sauce?
The spice paste is prepared by combining various spices and herbs, which is a crucial step before making the curry sauce.
What toppings should I use to enhance the flavors of the dish?
Make sure to include all the suggested accompaniments, as they add extra flavor and texture to the spicy Thai curried noodles.
