Easy Healthy Vegan Red Thai Noodle Curry

This Easy Healthy Vegan Red Thai Noodle Curry is ready in just 30 minutes and is served with a delectable creamy coconut sauce, with vegetables and crispy pieces of tofu.

If I could eat noodles and tofu all my life, I would have happy with us. There is something very comforting about eating a bowl of noodles with some delicious creamy sauce.

The added texture of the crispy tofu and the crunch of the veggies is just an added bonus 😉

Ideally, it’s best to do the red Thai paste yourself, but today we were a bit lazy, and used pre-made one for a quicker meal! But sure, if you want to go the extra mile and make it yourself – even better!
Seriously, don’t take example from us, sometimes we can be very lazy!

Serve this delicious noodle recipe with tofu with a sprinkle of sesame seeds and sliced chilies for an extra finish!

More Noodle Recipes:

1. Hot Noodles Recipe Vegan And Easy
2. Easy Asian Spiced Noodles & Veg Salad
3. One-Pot Noodle Tofu & Peanut Veg Bowl

Do let me know how you found this Easy Healthy Vegan Red Thai Noodle Curry if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

How To Cook this Easy Healthy Vegan Red Thai Noodle Curry:

Ingredients:

Serves 4

for the tofu:

1 block extra firm tofu

Cooking spray

1 teaspoon of Garlic powder ( optional )

Pinch of Paprika ( optional )

Salt

Pepper

for the curry sauce:

1 tablespoon coconut oil, or olive oil

1 large shallot chopped

4 garlic cloves, minced

2 tablespoons grated ginger (about 2″)

1/4 cup/56g of  red curry paste

1 (14.5oz)/ 400ml can/tin of full-fat coconut milk

1 (14.5oz)/400ml can/tin of light coconut milk

3 tablespoons low sodium tamari ( soya sauce )

for the add-ins:

1 (10 oz) package gluten-free ramen noodles or rice noodles

2 cups/250g of  broccoli florets (+ stems, optional)

1 cup ( about 2 medium-sized carrots ) sliced carrots

One cup ( about 2 small peppers )  sliced red pepper

1 bunch of spring onions ( to decorate optionally)

1 red chili sliced ( to decorate optionally)

Sesame seeds to sprinkle

Method:

1. Prepare the tofu: Preheat the oven to 425ºF/200c and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper or any additional herbs you like and bake for 30 minutes, flipping halfway through.

2. Prepare the sauce: While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.

3. Prepare the noodles: Bring a pot of water to boil. Cook the noodles according to the package instructions. Add your vegetables when there are three minutes in the cooking. Strain everything and add it to the sauce along with the tofu.

4. To finish: Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls. Sprinkle with diced spring onions or chili and sprinkle with sesame seeds.