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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).

A bowl of noodle soup with tofu, red peppers, greens, and scallions, garnished with lime wedges, placed on a red tiled surface with a blue napkin and additional dishware nearby.
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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

Add your review

A close-up of a bowl of noodle soup with tofu, edamame, red peppers, chopped scallions, lime wedges, and a creamy broth, with a spoon and fork in the dish.
A bowl of noodle soup with vegetables, tofu, lime wedges, and chopped green onions, served with two spoons on a red tiled surface.

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.
Top-down view of ingredients for a thai noodle casserole, featuring udon, tofu, spinach, edamame, bell pepper, water chestnuts, ginger, coconut milk, soy sauce, broth, curry paste, and chili garlic sauce.
A white casserole dish filled with noodle soup containing tofu, edamame, greens, and red peppers, garnished with lime wedges and chopped scallions. Lime slices and scallions on the side.
To prevent your noodles clump together, be sure to really separate them before adding them to the broth mixture.

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.

A noodle casserole with tofu, edamame, red peppers, spinach, scallions, and lime wedges in a creamy sauce, served in a white baking dish with utensils.
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Thai Noodle Casserole (Dump & Bake!)

4 from 26 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 servings
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
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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.
    A white baking dish with remnants of batter and a metal whisk, sitting on a red-tiled surface.
  • 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.
    A white dish filled with tofu cubes, sliced water chestnuts, edamame, red bell pepper pieces, and a light-colored sauce, with a spoon partially visible.
  • 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).
    A casserole dish filled with soup containing tofu cubes, red bell pepper pieces, green edamame, and noodles in a creamy broth.
  • 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.
    A bowl of noodle soup with tofu cubes, sliced green onions, red bell peppers, and lime wedges, served on a red tile surface with a fork in the bowl.

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!
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4 from 26 votes

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73 Comments

  1. Sara says:

    4 stars
    I know it kind of defeats the purpose of the recipe, but I liked this a lot more when I dirtied a few extra bowls. When I made the recipe as directed, it had a much longer than expected cook time to get the noodles softened and the spinach struggled to submerge enough to wilt. My family also found it a little too sweet and soupy for their tastes.

    The second time around I changed three things. (1) I tripled the curry and chili paste for more heat. (2) I swapped the extra firm tofu for silken tofu and mashed it to thicken the sauce. (3) I cooked the sauce (plus tofu) in one pot and cooked the noodles separately so I could get them to the perfect texture before adding them.

    Reply
    1. The Live Eat Learn Team says:

      Thanks so much for sharing your feedback Sara!

  2. Kathleen says:

    5 stars
    I made this for friends and we all enjoyed it. We had vegetarians and meat eaters so I cooked the tofu separately and made chicken for the meat eaters. It was sort of like a build your own bowl and it was a great solution for a variety of tastes.
    Thank you!

    Reply
    1. The Live Eat Learn Team says:

      So glad it hit the spot Kathleen, thanks for sharing!

  3. Jenna says:

    This is so good I’ve made it twice and my husband loves it too! I add some fish sauce and lime juice and more noodles and peppers than called for and add whole peas, but omit the chestnuts, edamame and spinach. I find it takes wayyy longer to heat so I do it at 425. Serve with cilantro. Mmmm 🙂 thank you!

    Reply
    1. The Live Eat Learn Team says:

      Yay, so glad it was a hit Jenna! Thanks for sharing your feedback

  4. Robbyn says:

    1 star
    This did not turn out for me. Ended up a heap of mush that unfortunately landed in the compost. This type of recipe is best on the stove–dump and bake sounds appealing, but a little extra effort makes for a better meal. I learned my lesson!

    Reply
  5. Jill Roy says:

    Do you need to press the tofu before adding or can you just drain it??

    Reply
    1. Sarah Bond says:

      No need to press the tofu before adding it!

  6. Jamie says:

    4 stars
    Really enjoyed the flavor of this recipe, but the overall texture was too uniform/chewy for me. I think placed over rice or something else with a more “solid” texture would work. Very easy to make!

    Reply
    1. The Live Eat Learn Team says:

      Glad you enjoyed the flavor Jamie and thanks so much for your feedback!

  7. Rachel says:

    I think I will cook this on the stove top and use vermicelli noodles instead asdon’t like udons.

    Reply
  8. Gg says:

    2 stars
    It was edible but not anything id make again, it required lime to taste good. The noodles came out really bad, i had to pull them out and eat the rest over rice

    Reply
  9. April Estelle says:

    1 star
    Mushy, gummy texture. I followed the recipe exactly, and it still wasn’t good. More than half the pan ended up in the trash.

    Reply
  10. MM says:

    5 stars
    Because I had “wok-ready” udon noodles, I added them with the spinach instead of at the beginning. Turned out amazing.

    Reply
    1. The Live Eat Learn Team says:

      Happy tastebuds, happy heart — glad you enjoyed the recipe!