Name: Red Curry Noodles
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Dried rice noodles - 1 (8 ounce) package; Red curry paste - 4 tablespoons; Olive oil, or to taste - 1 tablespoon; Water - 1 cup; Vegetable broth - 1 cup; Extra-firm tofu, cut into 1/2-inch cubes - 1 (12 ounce) package; Baby carrots, cut into thin slices - 1 cup; Onion, cut into thin strips - ½ large; Light coconut milk - 1 (13.5 ounce) can; Red bell pepper, cut into thin strips - 1 medium; Soy sauce - ¼ cup; Thai sweet chili sauce, or more to taste - 2 teaspoons

Ingredients for - Red Curry Noodles

1. Dried rice noodles 1 (8 ounce) package

2. Red curry paste 4 tablespoons

3. Olive oil, or to taste 1 tablespoon

4. Water 1 cup

5. Vegetable broth 1 cup

6. Extra-firm tofu, cut into 1/2-inch cubes 1 (12 ounce) package

7. Baby carrots, cut into thin slices 1 cup

8. Onion, cut into thin strips ½ large

9. Light coconut milk 1 (13.5 ounce) can

10. Red bell pepper, cut into thin strips 1 medium

11. Soy sauce ¼ cup

12. Thai sweet chili sauce, or more to taste 2 teaspoons

How to cook deliciously - Red Curry Noodles

1 . Stage

Place rice noodles in a bowl of cold water to soak.

2 . Stage

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.

3 . Stage

Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.

4 . Stage

Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.