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Curry Noodles

Curry Noodles

Thai Curry Tofu Noodle Recipe. A family friendly, vegetarian meal that is low cost and quick to prepare.
Course Main
Cuisine Thai
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • 250 grams vermicelli egg noodles
  • 2 tablespoons cooking oil of choice
  • 100 grams organic tofu chopped into small cubes
  • 1 tablespoon red (or green) curry paste (store purchased or find the link for my green curry paste below)
  • 400 ml organic coconut milk
  • 1 carrot - sliced or shredded very finely
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoon curry powder (Mild Indian)
  • 2 teaspoons palm sugar - grated or finely chopped

To Serve

  • 1 tablespoon pickled turnip
  • fresh coriander leaves
  • fresh basil leaves
  • fresh spring onion - finely sliced
  • 1 lime

Instructions

  1. Set a saucepan of water to boil
  2. Once the water starts to boil, add the vermicelli noodles and cook until al dente (time differs depending on brand used)
  3. once the noodles are ready, drain and divide between serving bowls
  4. Heat the oil in a pan to medium heat and add the tofu to start to brown, once it starts to color add the curry paste and stir
  5. Add half of the coconut milk and the carrot and cook for 3 minutes, stir a little
  6. Add the remaining coconut milk, sauces, curry powder, and palm sugar
  7. Stir to combine and warm through
  8. Pour the tofu curry over the noodles and top with the pickled turnip, fresh coriander, basil leaves and spring onion and add a squeeze of lime

Recipe Notes

Pickled turnips are available from Asian grocery stores
If using a store purchased curry paste read the ingredient label and select one that is made of only herbs and no flavors or additives.
I used purple basil leaves as they are currently the most prolific in my garden, they do also look quite stunning don't you think?