Ginger Scallion Red Curry Thai Noodles

Such a long name for a noodle which is so simple to put together.

Thai red curry ginger scallion noodles

Thai red curry ginger scallion noodles

Such is life. We complicate simple things. But then, if we don’t add drama to simplicity, what’s the fun huh?
I could just call it Noodles or maybe Scallion Noodles( to be more descriptive), but chances are you would have just ignored the post and carried on with something else. So, I try to elaborate. And I try to emphasize the Thai part. šŸ™‚
We make traditional noodles all the time, but a Thai dish topped with toasted sesame and peanuts has the birthright to YELL out for attention. Yep. This simple dish is that awesome.

Scallions add flavor!

Scallions add flavor!

I did not add any vegetable apart from sweet corn( because that’s all I had in the refrigerator), and it took me less than 10 minutes to put it together(took more time to think of a name. wierd. Funny right?)

This meal was a last minute improvisation with what ever was left in my pantry, and the husband being bitten by the traveling bug, dinner was just for me and Milee.
Since I added red curry paste, I was doubtful of the heat that the noodle carried, so quickly made a cheese paratha for the child. But the final outcome was sooo good(and not too spicy) that Milee literally grabbed and made me swap dinner plates with her. Kids!

Red Curry Fire

Red Curry Fire



  • 2 cups boiled noodles, I used plain ones, but I believe egg noodles taste great in thai curry.
  • 1/2 cup scallion/spring onion whites
  • 1 onion, thinly sliced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 2 tbsp red curry paste, or as much as you like
  • 4 tbsp scallion/spring onion greens
  • 1 tsp soy sauce
  • salt to taste
  • 2 tsp toasted sesame seeds
  • 2-3 tbsp toasted peanuts, coarsely crushed
  • 1-2 tsp sesame oil or peanut oil
  • 1/2 cup sweet corn or any vegetable(mushroom/broccoli) – optional


In a large wok, heat oil. Saute ginger garlic. Throw in the scallion whites and thinly sliced onions. If you are using any vegetable – add it now. Once almost done, mix in the red curry paste, soy sauce and salt. Saute on high for a minute or two. Quickly add the boiled noodles, salt and 3/4th of scallion greens. Throw in 3/4th of sesame seeds and peanuts saving some for garnishing. Switch the flame off. Mix well with gentle hands. Just before serving reheat in a microwave, garnish with leftover sesame, peanuts and scallion leaves. Serve hot!

How easy is that?!! šŸ™‚

Toasted sesame and peanuts to garnish

Toasted sesame and peanuts to garnish

So, the long name describes my supper best. Just ‘that’ is enough for you to guess and put the ingredients together. In between big mouthfuls of red curry noodles, some crisp cheese coriander paratha, mother daughter duo made some awesome memories and a wonderful-definitely-repeating recipe.

Life is simple. šŸ™‚

Take a big bite

Take a big bite

13 thoughts on “Ginger Scallion Red Curry Thai Noodles

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