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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!
What can you use to replace the tofu? I am not a huge fan of tofu but this recipe looks really good.
You could use anything here really! Sauteed mushrooms would be great or a can of beans (like butter beans or chickpeas). You could even use vegan chicken pieces to simulate chicken curry!
Thank you for the suggestions, I was thinking of a meat substitution as opposed to the tofu
This was so tasty and easy!!! My partner kept commenting on the wonderful flavor. Thank you for sharing this.
I’m so thrilled to hear it was a hit, Elizabeth! Happy eating!
Flavourful, colourful, easy!
So glad you enjoyed it Jessica, thanks for sharing!
This turned out horrible. I know she says the noodles need to be spread out to cook properly, but how is that possible?? There is so much stuff in the pan. It turned into a goopy undercooked mess. The tofu turned out super soft. These components should all be cooked separately.
I’m sorry to hear it wasn’t a hit, Sophie! The noodles can be a little tricky to separate and sometimes it can be helpful to spread half of them around the bottom of the pan and half over the top. The tofu is meant to be pretty soft though 🙂 If you want it crispy, definitely cook it separately!
The recipe needs some extra flavor. Sadly my noodles stuck terribly to the bottom of the pan and it was a mess! Not sure what I could have done differently. I followed the recipe to a T! Any suggestions?
Oh no! I’m so sorry to hear it, Amy. The noodles can stick if they’re not fully separated and mixed into the rest of the ingredients. As for flavor, you can always add more curry paste for more spice / flavor! Just taste the broth after stirring everything together and stir in more as needed.
You know what? I can give this five stars without even having made it. These ingredients are exactly what I use to get a great red curry…but being able to make this in the oven takes it over the top for me. I just came from the grocery store and funny enough, have all the ingredients (even though I hadn’t seen the recipe–great minds, eh?). Guess what tomorrow’s dinner will be?
I’m thinking this could be interesting with some soy curls too, assuming you soaked them before using and all that. Maybe?
Thank you!
Soy curls would be a delicious addition here. I can’t wait to hear how it goes!
Do you think this would work with korean sweet potato (glass) noodles and/or thai yellow/lemongrass curry paste (instead of red)?
I haven’t tested this with a different type of noodle so I really can’t say for sure, but you might need to adjust cooking time. A different curry paste would probably work though!
Hi
Please where is the nutrition info for this recipe? I’ve noticed a couple of recipes without the nutrition info. I’m on a prediabetic programme and I rely on the nutrition info for selecting the recipes. Thanks
Oops, we must have missed this one! We aim to include nutrition information for every recipe, but sometimes on these newer ones, we forget adding in the nutrition information now. Thanks for pointing that out Maggie!
Thanks Sarah
I really love your recipes
Maggie
This dish is delicious and super easy! Definitely a keeper. I sprinkled some chopped peanuts on top for a little extra crunch. Even my spicy-phobic husband said it was great! (yes, I did adjust the spice level)
Thanks for the sweet review Sally, happy you enjoyed the dish!
My family loved this one! We separated the noodles like you said, and they didn’t turn out clumpy. And I love the water chestnuts! So good. Definitely going in our rotation.
Yay! I’m so thrilled to hear it was a hit, Jenn! 😀
I just made this and the flavor was on point. My problem was that the noodles made the broth starchy, thick and not edible. I will cook the noodles separately next time and add them at the end.
Oh strange, we haven’t had that happen before! Could you let me know what brand you used so we can test?
Hi Sara super recipe!
I used a 9×13 pan but I think a larger size would be best as not all of the ingredients were under the liquid. I only used 1/2 can of coconut milk…and added extra stock to make up for it. I didn’t have udon so I used fusili…so Italian Thai fusion for dinner tonight! Also my curry paste looked sus so I blended goguchang with ginger and garlic as a sub…ok Italian Thai Korean fusion!
It was very tasty!! Also took me total of maybe 90 minutes…any recipe that says u can make it in 15 I usually at least triple that lol. I think next time I make it I can shave off some time from that. Thanks for sharing your recipes!
Love hearing that you enjoyed it Jennifer, thanks for sharing!