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Red Curry Noodles with Tofu

Red Curry Noodles with Tofu
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Thai
Keyword: Curry, noodles, tofu
Servings: 4 Servings


  • 1 package firm tofu 14 oz, 1/2" cubes
  • 1/2 each red bell pepper sliced
  • 1/2 each onion sliced
  • 1/2 each eggplant diced, 1" cubes
  • 1/2 cup chopped carrot
  • 1/2 cup sugar snap peas
  • 3 cloves garlic sliced
  • 3/4 cup chicken stock
  • 1 tsp Palm Sugar found in Asian Markets, can substitute brown sugar
  • 2 Tbsp red curry paste
  • 1 can coconut milk
  • 1 Tbsp Fish Sauce Nuok Mam
  • 3 Tbsp Canola Oil
  • 5 oz Rice Noodles used for Pad Thai


  • Heat up a large wok and add 1 Tbsp of Canola oil. Cook the tofu, letting it brown a little. Remove the tofu and set aside on a plate. Add in another Tbsp of oil to the wok and add the red bell pepper, the onion, the eggplant, and the carrot. Cook until the vegetables begin to soften.
  • Add in the garlic. Make a little room in the bottom of the pan and add the curry paste. Cook for 1 min. Slowly mix in the coconut milk. Add the chicken stock and bring to a low simmer for 5 min.
  • At this point, soak the noodles in large bowl of hot water (I use water from a tea kettle) for 5-7 minutes to soften them. Drain and set aside. Don't do this too far in advance, or the noodles will become a sticky mess.
  • Back to the curry. Add the palm sugar and the fish sauce. Add in the snap peas and the cooked tofu. Mix in the noodles and serve.