Thai Veggie Noodles

Thai Veggie Noodles
Print Recipe
(Gluten-free, dairy-free, vegetarian)
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Thai Veggie Noodles
Print Recipe
(Gluten-free, dairy-free, vegetarian)
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Ingredients
  • 7 oz. rice noodles (vermicelli rice sticks)
  • 8 cups water
  • 2 Tbsp. olive oil
  • 4 oz. red curry paste
  • 1 cup vegetable broth
  • 1 cup carrots (cut into thin strips)
  • 1 bell pepper (cut into thin strips)
  • 1 cup snap peas (or snow peas)
  • 13.5 oz. light coconut milk
  • 1/4 cup gluten-free soy sauce
  • 14 oz. tofu (cubed)
  • 1 large bunch cilantro (roughly chopped)
  • 2 limes (cut into wedges - optional)
Servings: servings
Instructions
  1. In a large stockpot, bring 8 cups water to a boil. Submerge rice noodles, cover, and boil 7 minutes or until noodles are limp with a little snap left in them. Remove from heat but don’t drain.
  2. Drizzle olive oil into a deep skillet. Add curry paste, mix, and cook for 1 minute.
  3. Stir in vegetable broth and carrots. Cover and cook at a soft boil for 5 to 7 minutes or until carrots are almost tender. Add peppers and peas, cooking until vegetables are tender, 3 minutes.
  4. Add coconut milk, soy sauce, tofu, and curry mixture into the noodles and cooking water. Stir and heat through.
  5. Top individual bowls with fresh cilantro and lime wedges. Serve hot.
Recipe Notes

Per serving: 446 calories; 27 g fat (7 g sat. fat);
35 g total carbs; 8 g fiber; 19 g protein.