Tangy Thai Curry & Ginger Noodles


Try this easy, make-at-home Asian noodle dish that is fast and delicious.  

As usual, I typically whip up dishes without warning using basic ingredients that I have on hand. Shhh, don’t tell, but I used whole wheat thin spaghetti noodles in this recipe and you can’t even tell. You still get that yummy, chewy satisfying texture of an authentic Asian noodle or lo mein.

If you want an anytime Asian dish at home, keep simple staples such as soy sauce, fish sauce, limes, curry and ginger on hand. Fish sauce lasts forever in the fridge and your taste buds will thank you.

The combination of seasonings and flavors are endless, so do a little research or inquire about the herbs, ingredients and seasonings within your favorite dishes. Red curry, brown sugar, lime, cilantro and fish sauce is always a winning combo. As is lemongrass, cilantro, fish sauce, coconut milk and red curry.

Add meat, shrimp or tofu for additional protein as well as any vegetables you may have on hand.

Note: Omit the cayenne peppers if the heat gets to be too much or just try one for a little pick me up. Enjoy!


  • 2 tablespoons of sesame or walnut oil
  • 1 large sweet white onion, sliced
  • 3 fresh garlic gloves
  • 1 cup sweet red pepper slices
  • 3 cayenne peppers, diced
  • 2 tablespoons red curry
  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1.5 tablespoon ground ginger
  • 1/4 cup orange or lime juice
  • 2 tablespoons brown sugar
  • 12 oz whole wheat thin spaghetti or any Asian noodles


  • Boil and drain pasta, rinse with cool water and set aside
  • In a medium-hot saute pan, add garlic, onions, sweet and hot peppers until soft and sizzling
  • Add soy sauce, fish sauce, red curry and ginger until well blended and onions are caramelized
  • Gently mix in citrus juice and brown sugar
  • Toss with noodles
  • Top with cilantro, green onions or Thai basil


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