30 Minute Creamy Coconut Red Curry Vegetable Peanut Noodles
An easy 30 minute meal that the whole family will love! Creamy coconut red curry vegetable peanut noodles - these hit the perfect balance of sweet, savory, and spicy.
Yield: 4-6 servings
  • 1 lb wide rice noodles
  • 5 oz full fat coconut milk
  • 3 oz Thai red curry paste
  • 6 tbsp peanut butter
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1.5 tbsp lime juice
  • 3 tbsp canola oil
  • 10 oz extra firm tofu, drained and cut into ½-inch cubes
  • 8 oz snow peas, trimmed
  • 1 lb broccoli florets, cut into bite-sized pieces
  • Sichuan chili oil, to garnish
  1. Put the rice noodles in a big bowl of very hot water and allow to soak for 30 minutes or until soft.
  2. Meanwhile, in a medium bowl whisk together the coconut milk, red curry paste, brown sugar, soy sauce, peanut butter, and lime juice. Set aside.
  3. In a large nonstick pan or wok, heat the canola oil over medium-high heat. Add the tofu to the pan and fry for 5-6 minutes, turning as needed to ensure all sides crisp up. Remove to a paper towel-lined plate leaving as much oil in the pan as possible.
  4. Return the pan with the oil in it to medium-high heat, then add the snow peas and broccoli. Saute for 5 minutes, or until just starting to become tender.
  5. Drain the noodles and add them to the pan along with the coconut peanut sauce and the tofu. Saute until the sauce has thickened enough to coat the noodles and the noodles are tender.
  6. Divide among serving bowls and top with a drizzle of chili oil, if desired.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/03/30-minute-creamy-coconut-red-curry-vegetable-peanut-noodles.html