Vegan Thai curry noodles

Vegan Thai Curry Noodles is a very flavorful noodle recipe that impresses every foodie without fail. Try it at least once and it will become a family favorite. This delightful Vegan Asian dish gets ready in 30 minutes.

Course Main Course

Cuisine Asian, Thai

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 749kcal

Author Vandana Chauhan

Ingredients

Ingredients for red curry paste

10-12 dried whole red chilies remove seeds to reduce heat
2-3 fresh Thai red chilies
1 medium sized red onion roughly chopped
4 garlic cloves roughly chopped
1 inch piece of ginger roughly chopped
1 inch piece of galangal
6 kaffir lime leaves
6 Thai basil leaves
1 stalk lemongrass
6 cilantro root or use a handful of cilantro leaves
½ teaspoon white peppercorns
Salt as per taste

Ingredients for the curry

2 cups firm tofu cubes
2 cups broccoli florets
1 cup carrot juliennes
1 cup coconut milk
1 tbsp soy sauce
½ tbsp red chili sauce or any other hot sauce of your choice
1 teaspoon brown sugar/ palm sugar
1 cube veg bouillon
1 tbsp cooking oil

Other ingredients

350 gms noodles use any variety of your choice
¼ cup roasted peanuts
¼ cup chopped cilantro
2 finely chopped Thai red chili
Juice of 1 lime

Instructions

Soak the dried red chilies in water for at least 15 minutes. Remove the seeds of some chilies to reduce the heat.
Sprinkle some salt on tofu cubes and bake at 200°C for around 15-20 minutes or until the cubes turn light brown from the outside but remain moist from the inside. You can also deep or shallow fry the tofu cubes.
Cook noodles as per the instructions given on the packet. Strain, apply some oil and keep aside
Strain the water of soaked red chilies and put in a grinder with all the other ingredients of curry paste. Add 1 tablespoon water and grind to make a smooth paste.
Heat oil in a pan. Add the curry paste. Stir fry for 2-3 minutes.
Add broccoli, carrots, and vegetable bouillon cube. Break the cube with the help of a spatula and stir fry the vegetables for around 5 minutes.
Next, add coconut milk, soy sauce, red chili sauce, and sugar. Mix and cook for 2-3 minutes, stirring in between.
Add baked tofu cubes and cook for another 1-2 minutes.
Finally, add the noodles. Mix everything till the sauce nicely coats every noodle strand. Switch off the gas.
Squeeze in fresh lime juice. Garnish with roasted peanuts, chopped coriander leaves, chopped Thai chilies, and lime wedges.

Notes

You can also make this recipe with yellow, green, or any other type of Thai curry paste.
If you want to make the noodles less spicy, remove the seeds from the chili peppers.

Nutrition