Creamy Green Curry Noodle Bowls

Creamy Curry Noodle Bowls

Here is one of my favorite noodle dishes recipes from Thailand! This Creamy Curry Noodle Bowl is packed with seasoning and vegetables making it a great healthy and flavorful main dish!

5 from 1 vote
Creamy Green Curry Noodle Bowls
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Creamy Curry Noodle Bowls

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Servings: 2 servings
Calories: 952kcal
Author: Gina Fontana


Tofu & Shiitake Marinade:

  • 1 (14-ounce) block extra-firm tofu - pressed and cubed
  • 4 ounces shiitake mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoons arrowroot powder
  • 2 tablespoons gluten-free tamari, soy sauce, or coconut aminos
  • 4 tablespoons pure maple syrup
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pinch kosher or fine sea salt
  • Pinch freshly ground black pepper

Creamy Curry Noodles:

  • 8 ounces gluten-free rice pad Thai noodles
  • 2 tablespoons olive oil
  • ¼ cup green curry paste
  • 1 (13.5-ounce) can coconut milk
  • teaspoons turmeric powder*
  • 1 tablespoon gluten-free tamari, soy sauce, or coconut aminos
  • ¼ teaspoon kosher or fine sea salt

Grilled Baby Bok Choy:

  • 1 head baby bok choy
  • 1-2 tablespoons olive oil
  • 1-2 tablespoons gluten-free tamari, soy sauce, or coconut aminos


  • Sesame seeds
  • Fresh cilantro


  • Start by marinating the tofu and shiitake mushrooms at least an hour in advance by tossing all marinade ingredients together in a large bowl. Cover and refrigerate until ready to bake.
  • Preheat the oven to 485°F. With a slotted spoon, scoop out the marinated tofu and mushrooms from the marinade and spread onto a parchment-lined baking sheet. Discard the marinade. Bake for about 20-25 minutes until the tofu is crispy.
  • Meanwhile, cook the pad Thai noodles according to package directions with about 2 tablespoons olive oil added to the water to prevent sticking.
  • While the noodles are cooking, heat a griddle pan (or skillet if you don't have one) over medium-low heat. Add 1-2 tablespoons olive oil and add the bok choy to the pan. Sauté the bok choy, tossing frequently until it starts to char and crisp up. Set aside.
  • Drain and rinse the noodles, then return the empty pot to the stove top. Over medium heat, add the green curry paste, coconut milk, turmeric powder, tamari, and salt, and whisk until well combined. Add the noodles to the pot, toss to coat, and let them warm back up for a few minutes.
  • Serve the noodles in bowls and top with crispy tofu, shiitake mushrooms, and bok choy. Garnish with sesame seeds and fresh cilantro.


* I used Suncore Foods’ Green Turmeric Powder in this recipe, for an added pop of color!


Nutrition Facts
Creamy Curry Noodle Bowls
Amount Per Serving
Calories 952 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 6g30%
Sodium 2266mg94%
Potassium 411mg12%
Carbohydrates 140g47%
Fiber 6g24%
Sugar 29g32%
Protein 10g20%
Vitamin A 7172IU143%
Vitamin C 28mg34%
Calcium 168mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Creamy Curry Gina Fontana Marinade Noodles
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