Begin by finely mincing the garlic, chopping the shallot, and grating the ginger.

In a large pot, bring water to a rolling boil over high heat. Add the udon noodles and cook according to the package instructions.

In a large skillet, heat vegetable oil over medium-low heat until shimmering. Add minced garlic, chopped shallot, and grated ginger to the skillet.

Once the aromatics are ready, stir in the tomato paste and red curry paste, cooking until combined.

Pour in the coconut milk, stirring gently to combine. Add soy sauce, fish sauce, sesame oil, miso, sriracha, and lime juice.

Next, stir in fresh spinach leaves, cooking until they have wilted.

Introduce the cooked udon noodles to the skillet, along with black pepper and fresh basil. Toss everything gently until noodles are coated.

Plate your Creamy Thai Red Curry Udon Noodles immediately, garnishing with additional basil leaves if desired.