Red Curry Noodles Recipe | Red Curry Noodles | Thai Noodle Curry Recipe | Recipe By Na Chef In

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh is higher in protein while chicken is often less expensive.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry paste

Homemade curry paste can be healthier and tailored to taste.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

Soak rice noodles in warm water for 30 minutes until softened.

Heat vegetable broth in a large pot over medium heat.

Add red curry paste to the broth and stir until fragrant, about 2 minutes.

Pour in coconut milk and bring to a gentle simmer.

Add tofu cubes and cook for 5 minutes until heated through.

Stir in sliced bell peppers, carrots, and onion; cook until vegetables are tender, about 5-7 minutes.

Add garlic and ginger; sauté for 1-2 minutes until fragrant.

Mix in lime juice, soy sauce, and sugar; adjust seasoning to taste.

Drain soaked noodles and add to the pot; toss to combine with the sauce.

Serve hot, garnished with fresh basil and crushed peanuts.

Cooking Techniques

Spice Level:

Allergens