These creamy, nutty, saucy panang curry noodles are served with broccoli, cabbage, carrots and tofu for a quick and easy vegetarian lunch or dinner.
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This saucy panang curry noodle bowl. You want it in your life. TRUST ME.
It’s been rainy, cloudy, foggy and cold this week. We’ve gotten a few pops of sunshine but every time I look outside, it’s a reminder we’re still in winter. And what’s better than a hot bowl of saucy noodles to warm you up? Especially if they’re these panang curry noodles? That’s right. Nothing.
What is Panang Curry?
If you’ve never had it, panang curry differs from other Thai red curries because of the addition of peanuts in the curry paste. Or in this recipe, adding peanut butter to the red curry. The peanuts add a nuttiness and sweetness that complements the spice of the red chili. Here, the coconut milk is the only liquid added, which keeps the curry thick and saucy, and bolsters the curry flavor.
These panang curry noodles are:
Plus, the vegetable combination of red cabbage and broccoli makes for a colorful dinner in the midst of grey, dreary January.
Panang Curry Noodles
The noodles are cooked while you’re simmering the vegetables in the panang curry sauce.
Which means this saucy panang curry noodle bowl takes practically no time at all. I’ve even been known to make a single serving for single lady lunch. (But like most things, it’s better with friends.)
Looking for other easy noodle recipes? Check out this soba noodle bowl with miso ginger dressing, these tea infused rice noodles with Asian roasted beets, or this summer noodle bowl with Thai basil pesto!
Saucy Panang Curry Noodle Bowl
- 2 tablespoons coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 14- ounces extra firm tofu, diced in 1/2-inch to 3/4-inch cubes
- 1 teaspoon tamari or soy sauce
- 4 cups chopped broccoli florets (about 2 crowns)
- 2 cups shredded red cabbage
- 1 cup shredded carrots (about 2 small carrots)
- 3 tablespoons red curry paste (<-affiliate)
- 2 tablespoon peanut butter
- 1 14.5-ounce can full fat coconut milk
- 1/2 cup hot water
- 10- ounces Asian style noodles (<-affiliate)
- 1 lime, quartered
- Chopped cilantro, for topping
- Sriracha, for topping (optional)
Heat coconut oil in a large pan over medium heat.
Add diced onion and cook, stirring occasionally for 5 minutes.
Increase heat to medium high and stir in garlic and tofu. Pour tamari or soy sauce over the tofu. Stir tofu around, cook another 5 minutes.
Add broccoli, cabbage and carrots to the pan, stirring to mix well.
Whisk together curry paste, peanut butter, coconut milk and hot water in a small bowl.
Pour curry sauce over vegetables and mix well. Reduce heat to medium low and let vegetables simmer in the panang curry about 10 minutes, or until your preferred doneness.
Meanwhile, cook noodles separately according to packaging.
Divide cooked noodles into separate bowls. Spoon curry over noodles. Garnish with a squeeze of lime, chopped cilantro, and sriracha if desired. Serve immediately.
Depending on how spicy I want to make this saucy panang curry noodle bowl, sometimes I use up to 6 tablespoons of red curry paste. You can adjust to your spice preference, and dial it up or down. Alternatively, serve with a side of sriracha chili sauce so everyone can spice their own.
Use 100% buckwheat soba noodles or your preferred gluten free long noodle pasta.
Swap out the tofu or add chicken, pork, or beef to this dish. Shrimp is another excellent option.
Check the Fridge
The noodles listed above cook quickly, which is really convenient for making these panang curry noodle bowls. Other noodles you could use include ramen, soba, or whatever long noodles you have in your pantry.
Green or savoy cabbage can be used instead of red. Cauliflower, bell peppers, and snow peas can also be added or swapped in for the vegetables depending on the season. I’ve even been known to throw in a few leafy greens here and there.
Ambitiously want to make your own red curry paste? You can! Check out this recipe for Thai red curry paste from Epicurious. Leave out the shrimp paste for a vegetarian version.
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