This simple Thai-inspired Green Curry Noodle recipe uses a creamy coconut sauce with tofu, Thai green curry paste, and vegetables. It’s vegan, gluten-free and anti-inflammatory.
Ingredients
- 6 ounces flat rice noodles, such as A Taste of Thai linguini
- 16 ounces firm tofu
- 1 red bell pepper
- 12 ounces baby bok choy
- 1 teaspoon neutral vegetable oil
- Kosher salt and fresh black pepper
- 3 tablespoons Thai green curry paste, such as Thai Kitchen
- 1 1/4 cups canned light coconut milk
- Juice of 1 lime, 2 to 3 tablespoons, plus more lime wedges for serving
- 1 1/2 tablespoons fish sauce, check labels for vegan and vegetarian, I recommend Halo brand
- 1 tablespoon light brown sugar
- 1/2 cup fresh basil leave
Directions
- Put the rice noodles in a large bowl, cover with very hot tap water, and stir to ensure they don’t clump. Let soak for 25 minutes, then drain.
- Meanwhile, cut the tofu into 1/2-inch cubes. Lay the cubes on a layer of paper towels, then cover with another layer and let drain for 10 to 15 minutes while you chop the vegetables. Remove the core from the bell pepper and thinly slice it. Trim the ends of the bok choy, slice the stems, and leave the leaves whole.
- In a large nonstick skillet over medium heat, warm the vegetable oil. When it shimmers, add the tofu and season with salt and pepper. Cook, tossing occasionally, until golden on most sides, about 5 minutes. Create a well in the center of the skillet and add the curry paste.
- Fry, stirring constantly, for just a few seconds, until fragrant (it may start spitting), then add the coconut milk.
- Add the lime juice, fish sauce, and brown sugar, and stir to combine. Bring to a simmer, then add the red pepper and cook until the pepper is crisp-tender, 4 to 5 minutes.
- Add the drained noodles and bok choy, and cook, stirring and tossing often to ensure even cooking and to prevent clumping, until the noodles are tender, about 5 minutes. Stir in the basil leaves and serve right away.
