This is a sponsored post written by me on behalf of ACME Markets. All opinions are 100% mine.

These Cashew Coconut Curry Noodles are creamy, packed with flavor and ready in less than 20 minutes, making them perfect for weeknights! Easy to customize, you can keep it vegetarian or add a protein – like chicken – for a more filling meal.

For more Thai inspired recipes, check out my Massaman Curry Chicken, Tom Kha Soup, Thai Cucumber Salad and Thai Iced Coffee.

A bowl of cashew coconut curry noodles, garnished with a lime wedge and fresh cilantro.

Thai-inspired curry noodles

Cooking Asian dishes is my new hobby!

I am not an expert in any way, and still have lots to learn, but it is fun, delicious, and often so easy that I wonder why I haven’t mastered these dishes earlier in my cooking journey.

And, the more I cook them, the more they become comfort meals for me and my family! 

Thai and Chinese noodles, Chinese stir-fries, all sorts of curries, you name it… What once was an exotic treat that I would have to go to restaurants to enjoy, is now a meal I can whip up whenever we need a quick dinner.

These cashew coconut curry noodles are no different! They are very easy to make and always a hit whenever I make them. 

Super creamy, nutty and not too hot! Unless you like spicy food, then by all means add all the curry you can take. 🔥🔥🔥

In this post you will learn:

Plus a printable recipe!

A photo of all the ingredients.


To make this cashew coconut curry noodles recipe, you will need:

NOODLES – I used O Organics® Chickpea Spaghetti, but you can use rice noodles or regular spaghetti instead!

VEGGIES – Here I’m using a sliced red onion, broccoli florets and carrots. However, you can use whatever you have on hand! Shredded cabbage, mushrooms and/or bell peppers are great additions/substitutions.

CASHEW BUTTER – Open Nature® Cashew Butter adds creaminess and richness to the curry sauce.

CURRY PASTE – I use yellow curry paste, for its milder heat. If you like spicy food, you can use red (or even green) instead!

COCONUT MILK – O Organics® Coconut Milk lends body, flavor, and richness to the curry sauce.

HONEY – A little bit of honey adds a touch of sweetness to balance out the heat from the curry paste.

GINGER – Use fresh ginger for its unique tang, which pairs great with the other flavors here.

GARLIC – Minced or crushed, fresh garlic adds flavor and aroma without overpowering the dish.

OIL – For sautéing. I like to use a mild oil, like vegetable or canola, so its flavor doesn’t interfere with the other flavors in the dish.

SOY SAUCE – I use a splash of soy sauce to finish the sauce. It adds umami and saltiness, so I you won’t have to add any more salt to this recipe.

CRUSHED CASHEWS – For garnishing and a bit of crunch!

CILANTRO – For garnishing. You can use parsley instead if you don’t like cilantro.

A photo of O Organics Coconutmilk, O Organics Chickpea Spaghetti and Open Nature Cashew Butter.

What kind of noodles should I use?

While rice noodles are the most traditional type of noodles in Thai cuisine, I find that most Thai noodle recipes work just as well with spaghetti or linguine, which are much easier to find!

To keep it gluten free, I used O Organics Chickpea Spaghetti, that I find at my local ACME Markets.

This spaghetti is ready in just 7 minutes and packed with protein (8g per serving), making this dish a great Meatless Monday meal!

Combined with O Organics Coconut Milk and Open Nature Cashew Butter, it makes these noodles a budget-friendly, high-protein plant based, satisfying dish that you will be proud to feed to your family.

O Organics® – which offers high-quality USDA-certified organic plant-based products) and Open Nature® (which offers high-quality, minimally processed plant-based products free from 110 food additives) plant-based products are a budget-friendly high-protein alternative to meat, without sacrificing quality and flavor.

I shopped at ACME in my local area, but you can also find Open Nature® and O Organics® products exclusively at the Albertsons Companies family of stores, including Albertsons, Safeway, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, and Tom Thumb.. ACME also offers Grocery Delivery and Pick Up for convenient ways to shop!

Curry noodles in the wok pan. Little bowls with garnishes can be seem on the table.

How to Make Cashew Coconut Curry Noodles

This recipe comes together fast, making it a great dinner for those busy nights when you don’t have time to make anything too elaborate.

It is also easily customized, so you can use whatever veggies you have in your fridge.

I recommend prepping all the vegetables before you start cooking. The whole dish is ready in less than 20 minutes, so having everything ready to go is a must!

If you’re really strapped for time, you could always buy a pack of stir-fry pack of veggies at your grocery store, which will eliminate any prep work!

Finally, you will notice that I don’t add any salt to this recipe. That is because, for me, soy sauce is salty enough. You can always taste and adjust, by adding more soy sauce or even salt, to your liking!

Recommended tools and equipment: Chef’s knife, cutting board, wok.

A collage of step by step photos.

Here’s how I make this Cashew Coconut Curry Noodles recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!

Step 1: Prep the veggies.

  • You’ll have to cut the broccoli into florets, slice the red onion and julienne the carrots, which is just a fancy French term for cutting them into matchsticks. (Photo 1)

    The easiest way to do that is to peel the carrots, trimming and discarding the top and bottom ends. Then, slice each carrot crosswise into 2 to 3-inches long pieces, trimming one of its sides so it can lay flat , which will prevent the carrot (or your knife) from slipping and cutting your fingers.

    Finally, you can cut each piece lengthwise into 1/8-inch thick slices, stack them on top of each other, and slice lengthwise into 1/8-inch thick strips.

    Too much work? Buy already julienned (or even shredded) carrots at your grocery store!

Step 2: Cook the veggies and make the sauce.

  • Heat the wok and sauté the onions. Then, add the ginger and garlic and sauté until fragrant. (Photo 2)
  • Add the curry paste, cashew butter, honey and coconut milk. (Photo 3)
  • Add the prepped vegetables and cook until softened. (Photo 4)

Step 3: Cook the noodles.

  • While the veggies are cooking, cook the noodles according to package instructions.
  • When ready, drain and run under hot water. (Photo 5)

Step 4: Combine the noodles and veggies.

  • Once the vegetables are tender (Photo 6), stir in the soy sauce (Photo 7). If the sauce is too thick, you can always add some more coconut milk to thin it out!
  • Add the cooked noodles and toss to combine. (Photo 8)
  • Garnish with chopped cashews and fresh cilantro. (Photo 9)

Olivia’s Tip

  • For a saucier/soupier consistency, you can add a cup or so of vegetable (or chicken) broth when you add the coconut milk.
An overhead photo of two bowls of curry noodles.

How to serve curry noodles

These noodles should be served hot, straight out of the pan, garnished with crushed cashews and cilantro (or parsley).

The noodles will keep absorbing the sauce as they sit, so for the ultimate creaminess, get them on the table ASAP!

I also like to serve with lime wedges, as I find that a touch of freshly squeezed lime juice adds brightness and enhances the flavors of the dish.

Closeup overhead photo of a bowl of Thai-inspired noodles, garnished with chopped cashews, lime wedge and fresh cilantro.


This dish is already packed with protein from the chickpea spaghetti and cashew butter. However, here are some non-vegetarian proteins that would pair well with the flavors here:

  • shredded or diced chicken
  • firm white fish or red fish
  • shrimp
  • thinly sliced sirloin or flank steak

And here are some vegetarian additions if you want to boost the protein content:

  • tofu
  • edamame
  • bean sprouts
  • spinach
  • mushrooms
Overhead photo of the cashew noodles plus the sponsor ingredients.

Frequently Asked Questions

How long will these curry noodles keep in the fridge?

They will keep for up to 4 days in the fridge, stored in an airtight container.

How do I reheat them?

To reheat the curry noodles, warm them in your wok, over medium-high heat, until fully reheated.

Since the noodles will absorb a lot of the liquid while they sit in the fridge, I recommend you add a few splashes of coconut milk (and a splash of soy sauce) to bring it back to a creamy consistency.

Can I freeze this?

While I’m not a fan of freezing pasta, you could prepare the curry and vegetables and freeze for later.

When ready to serve, thaw and reheat on the stove, and add the cooked noodles!

Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.

Cashew Coconut Curry Noodles

These Cashew Coconut Curry Noodles are creamy, packed with flavor and ready in less than 20 minutes, making them perfect for weeknights! Easy to customize, you can keep it vegetarian or add a protein – like chicken – for a more filling meal.
5 from 2 votes


  • 1 teaspoon vegetable oil
  • 1/2 large red onion, sliced
  • 2 garlic cloves, grated or minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons yellow, or red curry paste
  • 2 tablespoons Open Nature cashew butter
  • 1 tablespoon honey
  • 2 cups broccoli florets
  • 2 large carrots, sliced of julienned
  • 2 cups O Organics coconut milk
  • 2 tablespoons soy sauce
  • 2 packages, 16oz total O Organics Chickpea Spaghetti
  • Fresh cilantro, for garnishing
  • Chopped cashews, for garnishing
  • Lime wedges, for serving


  • Bring a large pot of salted water to a boil.
  • While the water is heating, heat the vegetable oil, over medium heat, in a large wok or skillet. Add the sliced onion and sauté until softened, about 2 minutes. Then, add the garlic and ginger and sauté until fragrant, about 1 minute.
  • Stir in the curry paste, cashew butter, honey and coconut milk.
  • Once steaming, add the vegetables and cook until softened, about 8-10 minutes.
  • While the veggies are cooking, cook the noodles in the boiling water according to package directions. When ready, drain and rinse under hot water.
  • When the vegetables are tender, add the soy sauce. Taste and adjust soy sauce (or salt) to your liking. If the sauce is too thick, add more coconut milk (or some pasta water) to thin it out.
  • Add the cooked noodles to the curry and toss to coat.
  • Divide into bowls, garnish with chopped cashews and fresh cilantro, and serve immediately, with lime wedges.



For soupier/saucier noodles, add some vegetable (or chicken) broth, or increase the amount of coconut milk.


Leftover will keep in the fridge, stored in an airtight container, for up to 4 days.
Reheat in your wok or skillet, over medium-high heat, adding more coconut milk to bring it back to a creamy consistency.


You can prepare the curry sauce and veggies and freeze them for up to 3 months. When ready to serve, no need to thaw! Place in your work and reheat – adding more coconut milk – until defrosted and warm. Add cooked noodles and serve.


Calories: 361kcal, Carbohydrates: 37g, Protein: 10g, Fat: 22g, Saturated Fat: 15g, Polyunsaturated Fat: 5g, Sodium: 356mg, Fiber: 7g, Sugar: 8g

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