Easy Thai Red Curry Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles with pan-fried tofu and stir-fried vegetables in a creamy, spicy coconut curry sauce with peanut butter and lime. It's restaurant-quality, vegan, and easy to make.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces stir-fry rice noodles
- 1 tablespoon vegetable oil, (divided)
- 8 ounces super-firm tofu, (diced (about 1/2 inch))
- 1 small broccoli crown, (broken into florets)
- 1 medium red bell pepper, (roughly chopped)
- 3 tablespoons vegan red curry paste, (or to taste (Note 1))
- 2 tablespoons creamy natural peanut butter
- 1 cup full-fat coconut milk
- 2 tablespoons lime juice
- 1/4 cup roasted and salted peanuts, (chopped)
- 1/4 cup fresh basil, (chopped)
- 1/4 cup fresh cilantro, (chopped)
- Salt, (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 939mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 766mg
- Calcium
- 132mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 939MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.