INCREDIBLE RED THAI CURRY NOODLES WITH CRISPY TOFU

These Red Thai Curry Noodles are my new favorite recipe. SO flavorful, decadent yet healthy, and feels like restaurant quality in the comfort of your own home (but without all the added salt, oil, preservatives, and low quality ingredients).

Incredible Red Thai Curry Noodles with Crispy Tofu

✔ 20 minutes ✔ Weight Loss Friendly ✔Serves 4

INGREDIENTS

• 2 shallots, thinly sliced

• 1 medium red bell pepper, or 3 red mini bell peppers, diced

• 2 medium carrots, grated

• 4 garlic cloves, minced

• 1 teaspoon freshly grated ginger, about a 2 inch long piece

• 2 Shiitake mushrooms, sliced

• 13.6 ounce unsweetened canned coconut, light or full fat

• 1/2 cup vegetable broth

• 3 tablespoons red Thai curry paste, or more if desired

• 2 teaspoons maple syrup OR coconut sugar

• 2 tablespoons soy sauce OR tamari OR coconut aminos

• 16 ounces fresh udon noodles, found a refrigerated section of the grocery store

• 1/2 cup frozen peas

• 1 batch of the Perfect Crispy Tofu, optional

• Juice from 1/2 a lime, plus more for serving

For Serving:

• More free lime juice as desired

• Fresh cilantro leaves

• Fresh basil leaves

• Thai chili, sliced, optional

• Salt to taste

1. Start by making the Perfect Crispy Tofu first, then during the last 20 minutes of tofu bake time make this recipe.

2. In a large wok or frying pan heat up a 1/4 cup of water. Add in the shallots, bell pepper, and carrots over medium heat. Combine and cook for 5 minutes. Add in the garlic, Shiitake, and ginger. Add a bit more water as needed to prevent sticking, and cook 1 more minute.

3. Turn the heat down to medium low. Add in the coconut milk, vegetable broth, red Thai curry paste, maple syrup, and soy sauce. Stir to combine and reduce to a simmer. Add in the fresh udon noodles and allow them to soften. Gently stir the noodles and sauce to combine, cook for 5 to 7 minutes or until your desired consistency is achieved. Add in the frozen peas and lime juice, cook 1 more minute. Turn off the heat, taste and add in more lime juice or a pinch of salt as desired.

4. Once the tofu is ready, add it into the curry pan/wok and gently stir in to combine, reheating if necessary. Serve with desired suggestions from above and enjoy.

NOTE: You can always do these noodles without the tofu. They come together so fast. If you can’t find fresh udon noodles, use dried, just cook according to package directions separately and add the the curry once they are cooked al dente.

Watch the video version here: