Ingredients
4
4 servings
- •1 (8 ounce) package dried rice noodles
- •4 tablespoons red curry paste
- •1 tablespoon olive oil, or to taste
- •1 cup water
- •1 cup vegetable broth
- •1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
- •1 cup baby carrots, cut into thin slices
- •½ large onion, cut into thin strips
- •1 (13.5 ounce) can light coconut milk
- •1 medium red bell pepper, cut into thin strips
- •¼ cup soy sauce
- •2 teaspoons Thai sweet chili sauce, or more to taste
Instructions
- Place rice noodles in a bowl of cold water to soak.
- Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
- Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
- Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.
Nutritional Facts
Per 4 servings
- Calories: 448
- Carbohydrate: 62g
- Fat: 25g
- Fiber: 4g
- Protein: 17g
- Sugar: 6g
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