Ingredients
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1 (8 ounce) package dried rice noodles
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4 tablespoons red curry paste
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1 tablespoon olive oil, or to taste
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1 cup water
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1 cup vegetable broth
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1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
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1 cup baby carrots, cut into thin slices
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½ large onion, cut into thin strips
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1 (13.5 ounce) can light coconut milk
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1 medium red bell pepper, cut into thin strips
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¼ cup soy sauce
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2 teaspoons Thai sweet chili sauce, or more to taste
Directions
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Place rice noodles in a bowl of cold water to soak.
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Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
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Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
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Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.
Nutrition Facts (per serving)
448 | Calories |
25g | Fat |
62g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 448 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 7g | 34% |
Sodium 1481mg | 64% |
Total Carbohydrate 62g | 23% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 17g | 34% |
Vitamin C 40mg | 45% |
Calcium 331mg | 25% |
Iron 6mg | 32% |
Potassium 323mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.