Red Curry Noodles
Description
Tofu and veggies are cooked in a tasty Thai-inspired red curry broth and served over rice noodles in this quick and savory main dish.
Ingredients
•
1 (8 ounce) package dried rice noodles
•
4 tablespoons red curry paste
•
1 tablespoon olive oil, or to taste
•
1 cup water
•
1 cup vegetable broth
•
1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
•
1 cup baby carrots, cut into thin slices
•
1/2 large onion, cut into thin strips
•
1 (13 1/2 ounce) can light coconut milk
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1 medium red bell pepper, cut into thin strips
•
1/4 cup soy sauce
•
2 teaspoons Thai sweet chili sauce, or more to taste
Directions
1
Place rice noodles in a bowl of cold water to soak.
2
Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
3
Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
4
Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.