Description
A quick and delightful red curry noodle recipe that combines vibrant flavors and comforting textures, perfect for busy weeknights.
Ingredients
- Rice noodles: 200 grams
- Red curry paste: 3 tablespoons
- Coconut milk: 400 ml
- Bell peppers: 1 large, sliced
- Broccoli: 1 cup, florets
- Tofu: 200 grams, cubed
- Lime juice: 2 tablespoons
- Fresh basil: 0.5 cup, chopped
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Water: as needed
Instructions
- Prepare the rice noodles by soaking them in boiling water for 10-15 minutes, then drain and set aside.
- In a skillet, heat 1 tablespoon of vegetable oil and sauté the cubed tofu until golden brown, then set aside.
- Add another tablespoon of oil to the skillet, stir-fry the bell peppers and broccoli for 3-4 minutes, then add the red curry paste and cook for 1-2 minutes.
- Pour in the coconut milk, stir to combine, and let it simmer. Add the cooked rice noodles and toss to coat.
- Fold in the crispy tofu and lime juice, season with salt, and cook for another 2-3 minutes. Stir in the fresh basil before serving.
Notes
- Be careful not to overcook the rice noodles to avoid mushiness.
- Sauté the tofu until golden brown for the best texture.
- Adjust the amount of red curry paste to control spice levels.
- Season the dish properly with salt for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: red curry, noodles, quick meal, vegan recipe, Thai cuisine