These Thai-inspired noodle bowls pair rice noodles and crisp vegetables with tofu in a creamy red curry coconut broth. Lime, cilantro, scallions, and optional chili crisp bring freshness and heat to the rich curry base.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 560 kcal
- Protein
- 13 g
- Carbs
- 62 g
- Fat
- 30 g
- Fiber
- 5 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
53% match confidence
Data sources: USDA FoodData Central
- 8 of 15 ingredient lines matched nutrition data.
Ingredients
Loading serving controls…- 8 oz (225 g) dried rice noodles
- 1 tbsp neutral cooking oil
- 2 tbsp Thai red curry paste
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1½ cups (360 ml) vegetable broth
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 8 oz (225 g) firm tofu, drained and cut into 2 cm cubes
- 1 medium red bell pepper (150 g), thinly sliced
- 1 medium yellow bell pepper (150 g), thinly sliced
- 1 cup (100 g) snap peas, trimmed
- 1 lime, cut into 4 wedges
- ¼ cup (15 g) fresh cilantro leaves
- 2 scallions, thinly sliced
- 1 tsp chili crisp, optional
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Thai Red Curry Paste — Essential aromatic foundation.
- Lemongrass Paste — Adds aromatic brightness in a variation.
Instructions
- 1
Cook the rice noodles according to package directions until just tender. Drain and rinse briefly with cool water.
- 2
Heat the neutral oil in a large skillet over medium-high heat. Add the tofu and cook for 5–7 minutes, turning occasionally, until lightly browned. Transfer to a plate.
- 3
Reduce the heat to medium. Add the curry paste and cook for 30 seconds, stirring constantly.
- 4
Add the coconut milk gradually while stirring to incorporate the curry paste. Add the vegetable broth, soy sauce, and brown sugar and bring to a gentle simmer.
- 5
Add both bell peppers and the snap peas. Simmer for 3–4 minutes, until crisp-tender.
- 6
Return the tofu to the curry and simmer for 1 minute.
- 7
Divide the noodles among 4 bowls. Ladle the curry, vegetables, and tofu over them.
- 8
Finish each serving with cilantro, scallions, 1 lime wedge, and ¼ tsp chili crisp if using.
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