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Red Curry Noodles
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Thai-inspired red curry tofu and veggie noodle bowl: A flavorful, quick, and satisfying meal.
Ingredients:
  • 1 (8 ounce) package dried rice noodles
  • 4 tablespoons red curry paste
  • 1 tablespoon olive oil, or to taste
  • 1 cup water
  • 1 cup vegetable broth
  • 1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
  • 1 cup baby carrots, cut into thin slices
  • 0.5 large onion, cut into thin strips
  • 1 (13.5 ounce) can light coconut milk
  • 1 medium red bell pepper, cut into thin strips
  • 0.25 cup soy sauce
  • 2 teaspoons Thai sweet chili sauce, or more to taste
Instructions:
  • Soak the rice noodles in a refreshing bowl of cold water.
  • In a skillet over medium heat, blend curry paste with olive oil until thoroughly mixed, then cook for 1 to 2 minutes. Stir in water and vegetable broth, then introduce tofu, carrots, and onion and bring to a boil. Cover and simmer until vegetables are tender, about 3 to 5 minutes. Finish by adding coconut milk, bell pepper, soy sauce, and chili sauce.
  • After draining rice noodles, briefly soak them in a bowl of boiling water for 2 minutes before draining once more.
  • Separate the rice noodles into 4 bowls and generously spoon the sauce and vegetables on top.

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