Embark on a culinary journey that blends the creamy richness of coconut milk, the aromatic punch of red curry, and the delicate flavors of fresh vegetables in this easy-to-prepare noodle dish that promises to tantalize your taste buds.
Ingredients
For the Noodles
- 200 g rice noodles (wide preferred)
- 300 g firm tofu, cubed
- 1 red bell pepper (about 120 g), sliced
- 1 small zucchini (about 100 g), thinly sliced
- 200 ml coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil (sunflower or canola)
- Fresh basil leaves (Thai or classic)
- Salt and pepper to taste
Preparation Steps
1. Cook the Noodles
- Bring salted water to a boil
- Cook rice noodles according to package instructions (3-5 minutes)
- Drain and rinse with cold water to stop cooking
2. Prepare the Tofu
- Heat oil in a wok or large skillet
- Sear tofu cubes 2-3 minutes per side
- Season lightly with salt and pepper
- Remove and set aside
3. Sauté Vegetables
- In the same pan, sauté bell pepper and zucchini
- Cook 3-4 minutes to maintain slight crispness
- Add red curry paste, mixing to coat vegetables
4. Create the Sauce
- Pour in coconut milk and soy sauce
- Simmer 2 minutes until sauce slightly thickens
- Return tofu to the pan
- Add drained noodles
- Gently mix to distribute sauce
5. Finish and Serve
- Taste and adjust seasoning
- Garnish with fresh basil leaves
Nutritional Information
Per Serving (Approximate)
- Calories: 350-400
- Protein: 15g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 4g
Cooking Times
- Preparation: 10 minutes
- Cooking: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Expert Cooking Tips
- Adjust curry paste to personal spice tolerance
- Marinate tofu in soy sauce and lemon juice for extra flavor
- Experiment with additional vegetables for variety
Variations and Substitutions
- Protein Options: Swap tofu for chicken or shrimp
- Gluten-Free: Use tamari instead of soy sauce
- Spice Variation: Add chili flakes or fresh chili
- Vegetable Additions: Include mushrooms, bamboo shoots
Frequently Asked Questions
Q1: Can I use different types of noodles? Yes, try udon, soba, or wheat noodles as alternatives.
Q2: How spicy is this dish? Spice level depends on curry paste amount. Start with less and adjust.
Q3: Is this recipe vegan? Yes, when using tofu and ensuring vegan-friendly soy sauce.
Q4: Can I make this ahead of time? Best enjoyed fresh, but can be stored 1-2 days in refrigerator.
Q5: What can I serve as a side dish? Spring rolls, edamame, or a light cucumber salad work well.
Storage and Make-Ahead Tips
- Refrigerate: 1-2 days in airtight container
- Reheat: Gently in pan with splash of coconut milk
- Avoid microwave to prevent sauce separation
A perfect blend of creamy, spicy, and fresh flavors awaits in this delightful noodle dish!