Easy Thai Red Curry Noodles

Bowl of Red Curry Noodles with cluster of noodles wrapped around a pair of chopsticks.

5 from 2 votes

These red curry noodles are the ultimate easy dinner ... and they're absolutely delicious! Made with pan-fried tofu, stir-fried veggies, and a spicy coconut milk sauce, this simple recipe tastes like something from a restaurant, but is actually super simple to throw together. It's also vegan and gluten-free!

Prep Time15

Cook Time15

Total Time30

Course: Entree, Main

Cuisine: American, Thai

Servings:

Calories: 524kcal

Author: Alissa Saenz

Ingredients

8 ounces stir-fry rice noodles
1 tablespoon vegetable oil, divided
8 ounces super-firm tofu, diced (about ½ inch)
1 small broccoli crown, broken into florets
1 medium red bell pepper, roughly chopped
3 tablespoons vegan red curry paste, or to taste (Note 1)
2 tablespoons creamy natural peanut butter
1 cup full-fat coconut milk
2 tablespoons lime juice
¼ cup roasted and salted peanuts, chopped
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
Salt, to taste

US Customary - Metric

Instructions

Bring a large pot of water to a boil. Add the noodles and cook them according to the package directions. Drain the noodles into a colander when done, then briefly rinse them with cold water.
Coat the bottom of a large wok or skillet with half of the oil and place it over medium heat.
Once the oil is hot, add the tofu cubes in a single layer. Cook the tofu for about 10 minutes, flipping the pieces one or two times, until they're golden brown and crispy. Transfer the tofu to a plate.
Add the remaining oil to the wok and raise the heat to medium-high. Give the oil a minute to heat up, then add the broccoli and bell pepper. Stir-fry the vegetables for about two minutes, until they're tender-crisp and have brightened in color a bit.
Lower the heat back to medium. Give the wok a moment to cool down while continuing to stir the vegetables. Push the veggies to the side and add the curry paste and peanut butter to the wok. Sauté the curry paste and peanut butter together for about 1 minute, stirring constantly.
Raise the heat back up to medium-high, then pour the coconut milk over the vegetables. Quickly mix the vegetables, coconut milk, curry paste, and peanut butter. Bring the liquid to a boil.
Add the noodles and cooked tofu to the wok. Stir everything up and continue cooking the mixture for about a minute, just until the sauce thickens a bit and coats the noodles, tofu, and vegetables.
Remove the wok from heat. Stir in the lime juice, peanuts, basil, and cilantro. Season the mixture with salt to taste.
Serve.

Notes

Feel free to adjust the amount according to your preference. You can use as little as 2 tablespoons, or as much as 6 tablespoons of curry paste.

Nutrition