Thai Coconut Curried Noodles

Thai Coconut Curried Noodles
Recipe type: Main Course
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Thai rice noodles and fresh vegetables simmered in coconut milk, curry, and sweet chili sauce makes a delicious vegetarian meal.
  • 1 lb firm tofu, cut into ½" slabs
  • 2 tbsp sweet soy sauce, low sodium
  • 2 cups broccoli cut into florets
  • 2 cups carrots cut into matchsticks
  • 1 lb rice noodles
  • 1 large red bell pepper, sliced thin
  • ½ cup scallions, bias cut
  • 1 tbsp fresh ginger, peeled & chopped
  • 1 tbsp canola oil
  • 1½ cups fresh sliced mushrooms
  • 1 can “lite”coconut milk
  • 2 tbsp Thai curry paste (red or green)
  • ⅔ cup sweet chile sauce
  • Garnish
  • toasted sesame seeds
  • shredded coconut
  1. Bring large pot of water to a boil. Heat a large sauté pan over medium-high heat.
  2. While water is heating, brown slabs of tofu on both sides. Remove from heat and cube. Toss cubes with 2 Tbsp of soy sauce.
  3. Blanch broccoli and carrots for 1 minute. Strain and reserve hot water. Cool vegetables in ice water.
  4. Return hot water to a boil. When boiling, turn off heat. Add rice noodles and stir to separate strands. Let noodles cook 5 minutes off the heat, stirring occasionally.
  5. While noodles cook, place large sauté pan over high heat. Add canola oil and sautéed mushrooms until lightly golden.
  6. Add the following ingredients to sauté pan in order, allowing 1 minute between additions:
  7. - coconut milk, Thai curry paste, and tofu
  8. - carrots and broccoli
  9. - Red bell peppers
  10. - scallion and ginger
  11. - sweet chile sauce and noodles
  12. Toss once or twice to coat all ingredients well with sauce. Place on serving platter. Provide sesame seeds and shredded coconut for garnish.
You can use a variety of vegetables - pick whatever is in season. Cut the pieces fairly small so that they cook quickly and can take advantage of the delicious sauce.
Nutrition Information
Serving size: 6


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