This Easy Curry Pasta is full of flavor and quick to make! This recipe comes together in less than 30 minutes and is the perfect dinner for a busy weekday!
Add the rice noodles to a pot of boiling water and boil for 4 minutes. Drain and rinse well under cold water.
Add the stir fry vegetables and tofu and cook until the vegetables are thawed and soft, about 5 minutes.
Stir in the red curry paste, tomato paste, garlic, and ginger and cook, stirring, until the curry paste is fragrant, about 1 minute.
Stir in the coconut milk, tamari, and pasta. Cook until warmed through. Top with cilantro and green onions and serve!
Notes
Rice noodles have a tendency to stick together. To make sure your rice noodles don't stick together when making your pasta, make sure to not overcook them. Cook the rice noodles according to the package directions or for 5 minutes in boiling water. If you overcook them they will get gummy and start to clump up. It is normal, though, for them to clump up a bit; tossing them with the red curry sauce should loosen them as they get coated with the sauce.
Other great vegetable ideas for this Red Curry Pasta include zucchini, mushrooms, bok choy or asparagus!
My go to toppings for Red Curry Pasta are cilantro, green onions, lime juice and a sprinkle of red pepper flakes for some spice!