Thai Coconut Curry Noodles with Crispy Tofu
⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 20 minutes
Silky rice noodles are bathed in a luscious coconut curry sauce, topped with golden crispy tofu, and garnished with fresh herbs and lime for a burst of flavors.
This Thai Coconut Curry Noodles dish is a delightful blend of sweet, savory, and aromatic flavors that will leave you craving more. It's a comforting and exotic meal that's perfect for cozy evenings or whenever you're in the mood for a taste of Thailand.
Ingredients
🍽️ Servings: 4 • 🔥 Calories/Serving: 350
For the Crispy Tofu:
14 ounces (400g) firm tofu, drained and cubed
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil
For the Coconut Curry Noodles:
8 ounces (225g) rice noodles
1 can (14 ounces) coconut milk
2 tablespoons Thai red curry paste
1 tablespoon soy sauce
1 tablespoon brown sugar (or palm sugar)
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced
1 cup sliced mushrooms
1 cup broccoli florets
1 tablespoon lime juice
Salt to taste
Fresh cilantro and lime wedges for garnish
Steps
Step 1
Pat the tofu dry with paper towels to remove excess moisture. Cut it into cubes and place them in a bowl.
Step 2
In a separate small bowl, mix the cornstarch and soy sauce to create a slurry.
Step 3
Pour the cornstarch slurry over the tofu cubes and toss gently to coat them evenly.
Step 4
Heat the vegetable oil in a non-stick skillet over medium heat. Add the coated tofu cubes to the skillet and cook until they are golden and crispy on all sides. Remove the tofu from the skillet and set it aside.
Step 5
Cook the rice noodles according to the package instructions until they are al dente. Drain and set them aside.
Step 6
In a large skillet or wok, heat the vegetable oil over medium heat. Add the Thai red curry paste and cook it for a minute to release its flavors.
Step 7
Pour in the coconut milk, soy sauce, and brown sugar. Stir well to combine the ingredients.
Step 8
Add the sliced red bell pepper, sliced mushrooms, and broccoli florets to the skillet. Cook them for a few minutes until they are tender-crisp.
Step 9
Stir in the cooked rice noodles and crispy tofu into the coconut curry sauce, tossing gently to coat everything evenly. Add the lime juice and season with salt to taste.
Step 10
Simmer the noodles and tofu in the coconut curry sauce for a couple of minutes until everything is heated through and the flavors have melded.
Step 11
Serve the Thai Coconut Curry Noodles with Crispy Tofu in individual bowls. Garnish with fresh cilantro and lime wedges for an extra burst of flavor and color.
Make it your own!
Add a teaspoon of grated ginger or lemongrass to the curry sauce for an aromatic twist.
Customize the vegetables with your favorites, such as baby corn, snow peas, or spinach.
If you prefer a spicier curry, increase the amount of Thai red curry paste.
Top with peanuts for added crunch
