Thai Red Curry Noodles

Ingredients:

– Olive Oil (to drizzle)

–  1 Package Brown Rice Noodles/Stir Fry Noodles (Thai Kitchen is my favorite brand!)

– 1 Container Thai Red Curry Paste (Thai Kitchen, again, is most easily accessible)

– 2 Cans Coconut Milk

– Seasonings: 1/2 tbsp Salt (to taste), Pepper to Taste, Optional Crushed Red Pepper Flakes, Paprika, or Cayenne

– 2 Cups of Vegetables (Bell Peppers, Onions, Carrots, Broccoli, Cabbage, Spinach, anything!)

– 3/4 Block of Tofu

Directions:

1.) Cut up all of your vegetables! 

2.) Boil your noodles, until they are soft! Turn off the stove as soon as they are soft, before they get mushy. 

2.) Press your tofu (to remove excess water) for 15-20 minutes! You can either use a tofu press or just place a paper towel on top of the tofu and put a heavy pan/container on top. 

3.) Saute veggies for 20 minutes or until they are completely cooked. Meanwhile, shallow fry your tofu until the sides are golden brown. I often like to throw my tofu into the air fryer (it’s much healthier and gets even crispier!)

4.) Mix vegetables and tofu. 

5.) To make the sauce, add a drizzle of olive oil and then add 2 cans of coconut milk and 1 container of red curry paste. Add salt, pepper, and any other additional seasonings of your choice! Bring the sauce to a boil so the sauce gets slightly thicker. 

6.) Mix together the veggies and tofu with the strained noodles and the sauce. Combine well!

7.) You can top the noodles with cilantro or toasted peanuts/cashews for more flavor and beauty. 

8.) Enjoy!!!