Description
A delicious and versatile red curry noodle recipe that combines the rich flavors of Thai cuisine with comforting noodles.
Ingredients
- Rice noodles: 200 grams
- Red curry paste: 2 tablespoons
- Coconut milk: 400 ml (1 can)
- Bell peppers: 1 red and 1 yellow, sliced
- Snap peas: 150 grams
- Tofu: 200 grams, firm, cubed
- Lime juice: 2 tablespoons
- Fresh cilantro: A handful, chopped
- Crushed peanuts: 1/4 cup
- Vegetable oil: 2 tablespoons (for cooking)
- Salt: To taste
Instructions
- Prepare all ingredients by slicing bell peppers, washing snap peas, and cubing tofu.
- Cook rice noodles according to package instructions, usually soaking in hot water for 10-15 minutes.
- In a skillet, heat vegetable oil and cook tofu until golden brown, then set aside.
- Stir-fry bell peppers and snap peas in the same skillet for 3-4 minutes.
- Add red curry paste to the skillet and cook for 1 minute, then pour in coconut milk and simmer.
- Add cooked noodles and tofu to the skillet, toss to coat, and heat through for 2-3 minutes.
- Stir in lime juice and cilantro, adjust seasoning with salt, and serve topped with crushed peanuts.
Notes
- Overcooking the noodles can lead to a mushy texture.
- Adjust the amount of curry paste based on your spice preference.
- Browning the tofu adds texture and flavor.
- Be mindful of when to add vegetables to maintain their crunch.
- Taste and adjust seasoning before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: red curry noodles, Thai recipe, vegetarian noodles, coconut milk, easy dinner