Red Curry Noodles

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 448 Calories

Ingredients

• 1 cup water
• 1 cup vegetable broth
• 1 (8 ounce) package dried rice noodles
• 1 medium red bell pepper, cut into thin strips
• 1 tablespoon olive oil, or to taste
• 4 tablespoons red curry paste
• 1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
• 1 cup baby carrots, cut into thin slices
• 1 (13.5 ounce) can light coconut milk
• 2 teaspoons Thai sweet chili sauce, or more to taste
• 0.25 cup soy sauce
• 0.5 large onion, cut into thin strips

Recipe Instructions

Step 1

Place rice noodles in a bowl of cold water to soak.

Step 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.

Step 3

Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.

Step 4

Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.