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Thai Curried Noodles with Tofu

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Curried Noodles

Thai Curried Noodles with Tofu

D.Schmidt
This curry noodles recipe is a condensed version of an ancient Thai noodle dish called "Kao Soy". Since it would take an hour or more to make the original recipe, I've simplified it somewhat while still maintaining that delicious original taste. You can use dried egg or wheat noodles for this dish - or splurge and pick up some fresh noodles at your local Asian food store or grocery store deli. A delicious curry noodle recipe you'll be sure to enjoy.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

  • SERVES 2-4
  • dried or fresh egg or wheat noodles - enough for 2-4 people
  • 1/2 package medium-firm tofu, cut into cubes
  • 1 red bell pepper
  • 1 green bell pepper
  • handful of fresh shiitake mushrooms
  • generous handful fresh coriander
  • 2 spring onions, sliced or cut lengthwise into matchstick pieces (see picture)
  • 1/2 cup coconut milk
  • 1 lime, cut into wedges
  • 3 Tbsp. soy sauce
  • oil for stir-frying
  • PASTE:
  • 1/2 tsp. turmeric
  • 3 cloves garlic
  • 1-2 fresh red chilies (de-seeded if you prefer less spice)
  • 1 thumb-size piece galangal or fresh ginger
  • 1 Tbsp. ground coriander
  • 1 tsp. cumin
  • 1/2 tsp. ground cardamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. cinnamon
  • 2 Tbsp. fish sauce or vegetarian fish sauce (available at Vietnamese stores), OR 2+1/2 Tbsp. soy sauce
  • Optional: sugar to taste

Preparation:

  1. Cook noodles according to instructions on package. If boiling dried noodles, be sure to rinse well after cooking with cold water to keep them from sticking together. Tip: The noodles will be stir-fried later, so try not to over-cook at this point. Set aside.
  2. To make the curry paste, place all paste ingredients in a food processor or chopper. Process well. Or, mince ingredients well and pound together with a pestle & mortar.
  3. Heat a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil and swirl around, then add the paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute).
  4. Add a few Tbsp. of the coconut milk and stir into the paste, then add the vegetables.
  5. Stir-fry 2-3 minutes, or until mushrooms are cooked and bell peppers are bright in color. Tip: Add a little more of the 1/2 cup coconut milk if your wok/pan becomes too dry.
  6. Add the remaining coconut milk plus the soy sauce. Stir-fry everything together, then add the noodles and tofu. Tip: If your tofu is soft and will fall apart, add it just before serving, gently folding it into the noodles.
  7. Using 2 utensils, gently stir-fry the noodles, lifting and turning them as you do so. Stir-fry in this way until noodles absorb most of the coconut-curry sauce (1-2 minutes).
  8. Taste-test the noodles, adding more fish or soy sauce if not salty enough, and a little sugar if too sour. If your noodles happen to be too salty for your taste, add 1-2 Tbsp. lime juice.
  9. Serve noodles hot from the wok with generous amounts of fresh coriander and spring onion sprinkled over. Add lime wedges on the side and squeeze over before eating. ENJOY!

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