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Red curry peanut noodles piled into a small ceramic bowl and topped with cilantro, green onions, sesame seeds, and chopped peanuts. A fork is lifting out a bite from the tangle of noodles.

Red Curry Peanut Noodles {vegan + gluten free}

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5 from 6 reviews

  • Author: Nyssa Tanner
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan


These red curry peanut noodles are a satisfying Thai inspired dish that is so versatile and delicious! Made with gluten free rice noodles, red curry paste, coconut milk, and peanut butter, and ready in less than 30 minutes. Vegan, gluten free, and dairy free.



For noodles

  • 8 ounces rice noodles or GF spaghetti
  • 2 teaspoons sesame oil
  • 1 tablespoon curry paste
  • 2 cloves garlic, chopped
  • Pinch of chili flakes (optional)
  • 1/4 cup vegetable broth
  • 3 tablespoons creamy unsalted peanut butter
  • 1/2 cup coconut milk
  • 1 tablespoon coconut sugar
  • 1 tablespoon coconut aminos or tamari
  • Juice of 1/2 a lime

To garnish

  • Cilantro
  • Green onions
  • Peanuts and/or sesame seeds


  1. Cook rice noodles according to package instructions. Drain and rinse with cold water to keep from sticking together. Set aside.
  2. Make the red curry peanut sauce. In a large skillet heat sesame oil over medium heat. Add curry paste and cook, stirring frequently, for about 1 minute – until aromatic. Add chopped garlic and optional chili flakes and cook another minute or so. Add coconut milk, broth, peanut butter, lime juice, coconut sugar, and coconut aminos or tamari. Whisk to combine and bring to a simmer. Continue to simmer and whisk until sauce is thickened slightly. Add noodles to the skillet and toss to coat and warm through.
  3. Garnish and serve. Top with cilantro, green onions, and peanuts and/or sesame seeds. Serve and enjoy!


This recipe makes plenty of sauce for extra noodles, vegetables, or protein like chicken, shrimp, or tofu.

These noodles are best enjoyed fresh, but can also be stored and reheated later.

Storing: To store leftover noodles in the refrigerator, allow them to cool and then transfer to an air tight container. Will keep for up to 2-3 days.

Reheating: They can easily be re-heated in the microwave for 1-2 minutes.

Freezing: I do not recommend freezing these noodles, however the sauce could be made in advance and frozen until ready to thaw and use.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: dinner
  • Method: stove top
  • Cuisine: thai