We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring water to a boil in a pan. Add the Maggi noodles and boil for 2 minutes. Strain the noodles, reserving a cup of the water. Set aside.
Heat oil in a separate pan over medium heat.
Add the chopped garlic, green onion bulb, and green chilli. Saute until fragrant.
Stir in the red Thai curry paste and cook until aromatic.
Add the Maggi masala and red chilli flakes, stirring to combine.
Pour in coconut milk and the reserved cup of noodle water. Mix well and simmer for a few minutes.
Add the boiled noodles and mix until well combined with the curry sauce.
Garnish with sesame seeds, chopped green onions, and a drizzle of chilli oil.
Serve hot.
Want to keep this recipe for later? We can email it to you!
For a spicier kick, add more red chilli flakes or use a spicier variety of red Thai curry paste.
You can substitute coconut milk with almond milk for a lighter version.
Can I use a different type of noodles?
Yes, you can use any instant noodles or even rice noodles as a substitute.
Is there a substitute for Maggi masala?
You can use any instant noodle seasoning packet or make your own spice mix.
How can I make it less spicy?
Reduce the amount of red chilli flakes and use a milder curry paste.
Can I add vegetables?
Yes, adding vegetables like bell peppers or carrots can enhance the dish.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
...
