Ingredients
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For the Green Curry Paste:
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2 stalks lemongrass, chopped (tender parts only)
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2 -3 green Thai chilies, to taste
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4 cloves garlic
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1 shallot, chopped
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1 thumb-sized piece of fresh ginger, chopped
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2 tablespoons fresh cilantro stems, chopped
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1 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon ground white pepper
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1/2 teaspoon salt
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1 Zest of 1 lime
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1 Juice of 1 lime
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For the Noodles:
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8 oz (about 225g) rice noodles
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1 can (13.5 oz) coconut milk
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1 red bell pepper, thinly sliced
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1 cup broccoli florets
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1 cup snap peas, trimmed
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1 small carrot, julienned
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1 block (14 oz) firm tofu, cubed and pressed to remove excess water
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2 tablespoons vegetable oil
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2 tablespoons soy sauce or tamari
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1 teaspoon brown sugar (optional)
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1 Fresh cilantro leaves and lime wedges for garnish
Directions
Enjoy the delightful flavors of Thailand with these Vegan Green Curry Noodles—a delicious, quick, and easy Thai-inspired meal.
Adjust the spiciness by varying the number of green Thai chilies in the curry paste. You can also customize the vegetables to your liking.
Steps
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1
Done
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In a blender or food processor, combine all the green curry paste ingredients and blend until you have a smooth paste. Add more lime juice or chilies to adjust the flavor and spiciness to your preference. |
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2
Done
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Cook the rice noodles according to the package instructions. Drain and set aside. |
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3
Done
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Heat the vegetable oil in a large skillet or wok over medium heat. Add the cubed tofu and stir-fry until it turns golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside. |
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4
Done
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In the same skillet, add a bit more oil if needed. Add the red bell pepper, broccoli, snap peas, and julienned carrot. Stir-fry for a few minutes until the vegetables start to become tender. |
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5
Done
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Pour in the green curry paste and stir it into the vegetables. Cook for 1-2 minutes to release the aromas. |
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6
Done
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Stir in the coconut milk and soy sauce (or tamari). Add brown sugar if you prefer a slightly sweeter flavor. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes. |
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7
Done
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Add the cooked rice noodles and tofu back into the skillet. Toss everything together until the noodles are well coated with the curry sauce. |
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8
Done
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Serve your Thai-Inspired Vegan Green Curry Noodles hot, garnished with fresh cilantro leaves and lime wedges. |
