Flavourful Thai inspired Red Curry Noodles, perfect for a weeknight meal. Ditch the takeout and make it at home with fresh and vibrant veg and tofu!
- 1 cup broccoli, chopped
- 1 1/2 cup carrots, thinly sliced
- 1 1/2 cup Thai eggplant*, diced
- 15 oz extra firm tofu, diced
- neutral oil as needed
- 1 tbsp gluten free soy sauce
- salt and pepper to taste
- 2 small shallots, minced
- 5 cloves garlic, minced
- 1 small Thai red chili, thinly sliced (skip if you’re not crazy about spice)
- 1 tbsp ginger, finely grated
- 2–3 tablespoons red curry paste (the Thai Kitchen brand is easy to find in most stores, but I also really love the Mekhala brand paste)
- 1 can full fat coconut milk (about 15oz)
- 2 tablespoons coconut sugar
- 2 tablespoons gluten free soy sauce (more to taste)
- 8oz rice noodles, more as desired
Optional, but nice to have
- 4–5 fresh kaffir lime leaves
- handful fresh Thai basil
- handful roasted peanuts, roughly chopped
- green onion, sliced thinly
- dried chili flakes
- fresh lime (use thai lime if you can find it!)
- Begin by preparing your tofu if you’d like to crisp it up in the oven. Preheat oven to 400F, and meanwhile, quickly toss cubed tofu with just enough oil to coat, gluten free soy sauce and a pinch of salt and pepper. Bake for 15 minutes on a lined baking tray, flip and bake for another 10-15 minutes. You can also use an airfryer and omit oil if desired.
- In a large saucepan, sauté shallots, garlic, chili and ginger with a touch of oil for 1-2 minutes, until softened and fragrant. Next add your veggies and red curry paste and sauté for another minute or so before adding coconut milk. Increase the heat to bring to a boil and then reduce to a simmer. Add coconut sugar and gluten free soy sauce and let cook for 10-15 minutes until veggies are tender.*
- While your curry is simmering, prep rice noodles by soaking in a bowl of hot water, or according to package directions.
- Once ready to serve, strain your noodles, toss into the curry* along with baked tofu and serve with a generous squeeze of fresh lime juice, a handful of roasted peanuts, green onion, chili flakes and cilantro as desired. Alternatively, you can serve the rice noodles in bowls and pour curry over top.
- You can make this recipe oil-free by omitting when sautéing initial ingredients, however “frying” curry paste helps to bring out the aromatics in the spices, so I would recommend a small amount for best flavour and results!
- If you can’t find Thai eggplant, see if you can find Chinese or Japanese eggplant. The skins tend to be a lot less tough compared to larger eggplants. Otherwise, consider peeling your eggplant to avoid tough skin.
- If you’re in a pinch, chop your veggies a little more finely. This way, you can decrease the amount of time needed to cook through.
- Adjust the thickness of your curry as desired. You can add water or veggie broth to thin if you prefer more of a brothy curry, or find it to be too thick.
- When you toss noodles into the curry, they will immediately start to soak up the curry, so only toss noodles into the curry if you’re ready to eat. Otherwise, I recommend reserving noodles on the side, and pour curry over noodles when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main dishes
- Method: sautéing
- Cuisine: Thai
Keywords: thai, asian, noodles, curry, red curry, gluten free, tofu, high protein, weeknight, main dishes