Curry Rice Flake Noodles

Curry Rice Flake Noodles

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This recipe for curry rice flake noodles is one you want to have in your weeknight rotation. It’s a spicy, rich, fragrant vegan dinner recipe that everyone will love.

This dish is made using just a few ingredients, including:

  • Curry paste: I use Panang curry paste, but you can use your favorite curry paste. Red, green, or yellow would be delicious in this recipe.
  • Rice flake noodles: You can find rice flake noodles in many Asian grocery stores, like Hmart. If you can’t find them, you could easily serve the curry over cooked white rice or with cooked rice noodles.
  • Coconut milk: Use full-fat coconut milk for this recipe or even canned coconut cream. I don’t recommend light coconut milk as you need the separated coconut fat to make the curry.
  • Veggies and aromatics: I use a shallot, minced Thai chili pepper, scallions, sliced bell pepper, and fresh baby corn. You can add pretty much any vegetable to this that you like. Try adding broccoli florets, sugar snap peas, or diced eggplant.
  • Protein: I use cubed, firm tofu. You could also fry ground pork or ground chicken with the aromatics until cooked through if you’re not a fan of tofu.
Curry Rice Flake Noodles Recipe

How to make these curry rice flake noodles:

  • Step 1: Sauté the aromatics. Heat a tiny bit of oil in a wide pot and add the shallot, scallion whites, and minced chili pepper if using. Cook until the shallot turns translucent.
  • Step 2: Crack the coconut milk. Scoop out JUST the solid coconut fat from the can and add it to the pot. Cook, stirring occasionally, for 7–10 minutes until the water separates out from the fat and evaporates.
  • Step 3: Fry the curry paste. Add the paste to the pot and fry it in the coconut mixture for 2–3 minutes until very aromatic and smooth. Add in the remaining liquid from the can of coconut and stir to combine.
  • Step 4: Add the bell pepper, baby corn, and cubed tofu to the pot and simmer for 10–15 minutes or until the corn is soft.
  • Step 5: Soak the rice flake noodles in hot water for 5 minutes until it begins to soften. Drain and add them to the pot. Stir carefully to combine and continue simmering for 5–10 minutes until the noodles are tender.

From there, simply serve it up! The noodles will absorb most of the broth, so it won’t be too brothy. I served it on a platter with minced scallion greens, crispy shallots, and lime wedges.

Curry Rice Flake Noodles Recipe

Curry Rice Flake Noodles

This recipe for curry rice flake noodles is one you want to have in your weeknight rotation. It's a spicy, rich, fragrant vegan dinner recipe that everyone will love.
5 from 11 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 584kcal


  • Large pot


  • 1 teaspoon neutral oil
  • 1 large shallot, peeled and diced
  • 1–2 Thai chili peppers, trimmed and minced; optional
  • 3 scallions, trimmed and minced; white and green parts kept separate
  • 14.5- ounce can full-fat coconut milk
  • 4 ounces Panang curry paste or use your favorite vegan Thai curry paste
  • 8 ounces fresh baby corn or use drained, canned baby corn
  • 1 red bell pepper, trimmed, seeded, and thinly sliced
  • 1 pound firm tofu, pressed and cut into small cubes
  • 8 ounces rice flake noodles
  • Salt to taste

For serving:


Sauté the aromatics:

  • Heat 1 teaspoon neutral oil in a large pot over medium-high heat. Add the shallot, Thai chili peppers, and scallion whites. Cook for 4–5 minutes until the shallot becomes translucent. Season with a pinch of salt.

Crack the coconut:

  • Scoop out the solid fat layer from the can of coconut and add it to the aromatics in the pot. Cook, stirring regularly, for 7–10 minutes until the coconut separates. The water will evaporate, and you will notice oil bubbling vigorously in the coconut.

Fry the curry paste:

  • Add the curry paste to the coconut in the pot and cook for 2–3 minutes until fragrant. Stir to combine well.
  • Pour in the remaining liquid from the can of coconut and stir to incorporate. Bring to a boil and then reduce heat. Add the baby corn, sliced bell pepper, and tofu. Simmer, stirring occasionally, for 10–15 minutes or until the baby corn is tender.

Soak the rice flake noodles:

  • If using rice flake noodles, soak them in hot water from the tap for 5 minutes. They will soften, but will not be completely tender. If using rice or another variety of rice noodles, simply cook them according to package instructions as the curry simmers.

Finish the curry:

  • Drain the rice flake noodles and add them to the curry. Stir gently to combine and simmer for 5–10 minutes until tender. Gently stir the noodles regularly to keep them from sticking to each other. Turn off the heat once the noodles have absorbed most of the curry broth and are soft.

To serve:

  • Spoon the curry rice flake noodles onto a large platter. Serve with minced scallion greens on top, crispy shallots, and lime wedges, if desired. Enjoy!


Calories: 584kcal | Carbohydrates: 59g | Protein: 17g | Fat: 31g | Sodium: 100mg | Fiber: 5g | Sugar: 7g | Vitamin C: 47mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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