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.
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.