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My Thai noodle casserole is the definition of low-effort, high-reward cooking! Everything goes straight into one casserole dish, bakes hands-off, and comes out as a creamy, spicy, coconut-rich noodle dinner that tastes like takeout (without the work).
save this recipe!This recipe is exactly the kind of dinner I lean on when I want big flavor without babysitting a pan. It is cozy, creamy, and a little spicy, and it fed our whole team during testing more times than I can count.
And while I love a good cheesy cozy weeknight dinner, the unique flavors in this one make it feel like ✨magic✨ while still being a true dump-and-bake dinner. I hope it becomes one of your weeknight heroes, too!
A weeknight winner
- Dump and bake Thai noodles with zero sautéing
- Tofu, veggies, and noodles all cook together (less clean up!)
- Tested numerous times, so it works in your kitchen every time
Reader rating
★★★★★
“This was so tasty and easy!!! My partner kept commenting on the wonderful flavor. Thank you for sharing this.” —Elizabeth
Key Ingredients
Jump to the recipe card for exact amounts.
- Coconut Milk: Provides richness and creaminess. Use canned full-fat for the best texture, but light coconut milk will work in a pinch.
- Vegetable Broth: Adds depth and ensures the noodles hydrate properly. Make homemade veggie broth or use store-bought.
- Thai Red Curry Paste: I always use the Thai Kitchen brand. Add more before baking if you like it spicy!
- Soy Sauce and Chili Garlic Sauce: A salty, spicy combo that boosts the sauce’s savory backbone.
- Ginger: Freshly grated ginger brightens the sauce and keeps it from feeling too heavy. Use a microplane to quickly grate it (skin and all).
- Udon Noodles: Thick, chewy, and perfect for soaking up creamy sauces. Shelf-stable or vacuum-packed, both work. Rice noodles should work, but the bake time will vary.
- Extra-Firm Tofu: Holds its shape while absorbing the flavor of this vegetarian curry bake in the oven.
- Veggies: Bell pepper, edamame, and water chestnuts add sweetness, crunch, and color to balance the creamy coconut base. Spinach is stirred in at the end for freshness and color.
plays well with
This is a weeknight vegetarian casserole, so the pairing should be equally as easy to make!
- Jicama Rice: This is a low-carb alternative to rice. Its slightly sweet flavor is the best with spicy Thai curry!
- Miso Baked Sushi Cups: These can be baked alongside your curry (or in the air fryer). Plus, they use a lot of similar ingredients, making them an easy appetizer to add to dinner.
- Thai Cucumber Salad: This light and refreshing recipe helps balance out the cozy and slightly spicy noodle casserole. Plus, you can make it ahead of time to just pull it out of the fridge for dinner!
If you prefer using a pot instead of this one-pan Thai noodle bake, try our stove-top Thai coconut noodle soup.
Thai Noodle Casserole (Dump & Bake!)
This creamy vegetarian Thai noodle casserole is a one-dish, dump-and-bake dinner packed with spicy coconut flavor. Ready with just 10 minutes of hands-on time using simple ingredients. Weeknight win!
Ingredients
- 2 13-oz cans coconut milk, 760 mL
- 1 cup vegetable broth, 236 mL
- 2 Tbsp Thai red curry paste, 30 g
- 2 Tbsp soy sauce, 30 mL
- 1 Tbsp chili garlic sauce, 15 g
- 1 Tbsp grated ginger
- 8 oz udon noodles, 226 g
- 1 14-oz package extra firm tofu, cut into bite-sized cubes, 400 g
- 1 red bell pepper, cut into bite-sized pieces
- 1 cup shelled edamame
- 1 8-oz can water chestnuts, drained, 226 g
- 2 handfuls roughly chopped fresh spinach
- Serve with chopped green onions and fresh lime juice
Instructions
- Preheat oven to 375°F (190°C).
- Sauce: Into a large (9×13 inch or similar) casserole dish, dump 2 13-oz cans coconut milk, 1 cup vegetable broth, 2 Tbsp Thai red curry paste, 2 Tbsp soy sauce, and 1 Tbsp chili garlic sauce, and 1 Tbsp grated ginger. Whisk to combine.
- Fillings: Add 8 oz udon noodles, using a spoon to separate the noodles from each other (they'll stick together if they're touching while cooking–if needed, layer some noodles on bottom and some above the other ingredients to fully separate them). Add 1 14-oz package extra firm tofu (cubed), 1 red bell pepper (chopped), 1 cup shelled edamame, and 1 8-oz can water chestnuts (drained). Gently stir to combine.
- Bake: Tightly cover with aluminum foil and bake for 20 to 30 minutes, or until noodles are al dente (mostly tender but still have a little firmness in the middle).
- Spinach: Stir in 2 handfuls roughly chopped fresh spinach and return to the oven for 10 minutes, uncovered, until noodles are tender.
- Serve warm, finishing with fresh lime juice and chopped green onions.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge.
Reheat gently in the microwave, adding a splash of water or broth if the noodles have thickened.
Leftovers will not freeze well because of the coconut base and noodles.
Can I make it ahead of time? This makes a great prep ahead casserole! Assemble everything up until Step 3, then tightly cover. Store in the fridge for up to 2 days. Just wait to add the noodles until just before baking.
Adjusting the spice level: If you are sensitive to spiciness, reduce the amount of Thai curry paste added. However, if you prefer it spicier, you can always add more. Be sure to taste and adjust as desired. If it’s too spicy after baking, add a bit more coconut milk to tone it down.
Nutrition
Serving: 1serving | Calories: 640kcal | Carbohydrates: 56g | Protein: 24g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1180mg | Potassium: 720mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2600IU | Vitamin C: 42mg | Calcium: 130mg | Iron: 5.6mg
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Can you use rice noodles instead of udon?
I haven’t tested this one with rice noodles so I can’t say for sure. I think you’d need to cook it for a little less time!
I hate wasting food! This ended up in the compost. Gloopy mess.
Loving your dump and bake recipes. Eliminates lots of the traditional prep which is time consuming.
While this basic recipe is good, I upped the ante by adding more traditional Thai ingredients I always keep on hand: lemon grass, fish sauce, galangal root,straw mushrooms and sesame oil, and a pinch of sugar . Used bok choy for the greens. Bet this would do well in my slow cooker- adding tofu at end. YUMMY!
So happy to hear you’re enjoying our dump and bake series Katherine! Your additions sound delicious too!
O M G! This is delicious. We will definitely cook it on repeat.
I’m so thrilled to hear that you loved it. Happy eating!
DELICIOUS weeknight dinner I made two days in a row!!! I did opt to make it over the stove on day 2, which was a little easier in my opinion than figuring out how to properly cook it in the oven. I did replace the coconut milk with half and half (coconut allergy), and used spaghetti noodles since it was what we had. Instead of spinach I used bok choy, and that definitely cooked better over the stove, since I like it nice and soft. This made it into my favorite recipes book for sure!!
So glad it hit the spot, thanks for sharing Paige!
Another highly successful dinner – thank you for sharing this recipe. It was so delicious!
Yay, I’m so happy to hear it! Thanks for letting us know how it went!