Aug 29 2026
Restaurants›Noi Thai Restaurant›Curry Noodles Recipe

Curry Noodles Recipe

Inspired by Noi Thai Restaurant
Time40m
Serves4

Make Curry Noodles Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry Broth

Noodles & Protein/Vegetables

Finishes & Garnish

Method

Curry Broth

  1. 1

    Prepare aromatics

    Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

  2. 2

    Toast spices

    Stir in the curry powder, ground coriander, turmeric, and red chili flakes. Cook for 1 minute, stirring constantly, to bloom the spices and release their aroma.

  3. 3

    Build broth

    Add the tomato paste and cook 1 minute, stirring to incorporate. Pour in 4 cups vegetable broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.

  4. 4

    Finish broth

    Whisk in 1 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, lime juice, salt, and black pepper. Simmer gently 8–10 minutes to allow flavors to meld. Taste and adjust seasoning with extra salt, sugar or lime as needed.

Noodles & Protein/Vegetables

  1. 5

    Cook noodles

    While the broth simmers, bring a separate pot of salted water to a boil and cook 10 oz dried noodles according to package instructions until just shy of al dente (usually 1–2 minutes less than package time for fresh-style noodles). Drain, rinse briefly under warm water to stop cooking, toss with 1 teaspoon sesame oil to prevent sticking, and set aside.

  2. 6

    Cook protein

    If using chicken: heat a large nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. Season chicken strips lightly with salt and pepper and sear until cooked through and browned at the edges, about 3–4 minutes per side depending on thickness. Transfer to a plate. If using tofu: press, cube, and pan-fry until golden on all sides, about 6–8 minutes.

  3. 7

    Cook vegetables

    In the same skillet (or in the pot if preferred), add the red bell pepper and carrots and stir-fry 2–3 minutes until just tender-crisp. Add the chopped spinach or bok choy and cook until wilted, about 1–2 minutes. Stir in white parts of green onions and bean sprouts and cook 30 seconds. Return the cooked chicken or tofu to the skillet to reheat briefly, 1 minute.

  4. 8

    Combine with broth

    Ladle the hot curry broth into bowls or return the vegetables and protein to the pot with the broth. Add the cooked noodles to the broth and gently toss/stir to combine so noodles heat through and absorb flavor, about 1–2 minutes.

Finishes & Garnish

  1. 9

    Assemble bowls

    Divide the curry noodles among 4 bowls if serving family-style or 2–3 bowls for larger portions. Top each bowl with halved soft-boiled eggs (if using), chopped cilantro, chopped roasted peanuts, sliced green parts of green onions, and a squeeze of lime.

  2. 10

    Final touches

    Drizzle each bowl with a little sesame oil and optional chili oil or Sriracha to taste. Serve immediately with extra lime wedges on the side.

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