Red Curry Noodles

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pinch of yum

Total Time

25 minutes

Prep Time

10 minutes

Cook Time

15 minutes

Rating

(32)

Ingredients

4 servings

8 ounces stir fry rice noodles
2 tablespoons olive oil
2 cloves garlic, minced
1 thumb-size piece of ginger, peeled and grated
14 ounces extra firm tofu, cubed
3 tablespoons red curry paste
4 cups stir fry vegetables (see notes)
1 (14-oz) can coconut milk
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sriracha or chili paste
a handful of cilantro, chopped

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Preparation

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Step 1

Boil noodles for 3-5 minutes (depending on thickness). Drain and set aside.

Step 2

Heat the olive oil over medium heat. Add the garlic and ginger. Sauté until soft and fragrant.

Step 3

Give your tofu a quick press with paper towels to get extra water out. Add the curry paste, tofu, and vegetables to the pan. Stir gently, and sauté until everything is almost starting to caramelize a little bit – about 10 minutes.

Step 4

Add the coconut milk, soy sauce, sugar, and chili paste. Throw in your cilantro.

Step 5

Add the cooked noodles and toss to combine.

Chef’s notes

Vegetables:

You can use fresh or frozen vegetables. Options include mushrooms, spinach, bell peppers, broccoli, and carrots. Frozen vegetables are handy if you're short on time.

Sugar:

Sugar is optional. It adds sweetness, but the dish can be made without it by adding more hot sauce and soy sauce.

Noodles:

Pad Thai-shaped noodles are recommended. For al dente noodles, soak them in warm water for 30 minutes instead of boiling.

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Red Curry Noodles

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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