thai curry noodle bowl multip img 0 b914c027
thai curry noodle bowl multip img 0 b914c027


This bowl was so delicious, I thought I would share the recipe! A couple years ago when I went to @torontoveg veg fest, I tried a Thai curry and the flavours were so delicous? We bought 4 flavours of the paste and they are perfect for Thai curries & soups.


For the sauce:
-one onion ->diced
-3-4 garlic cloves -> minced
-1 tsp fresh ginger ->grated
-2-3 tbsp of Thai curry paste (depending on how spicy you like it)
-1 tbsp of tamari
-1 can of coconut milk (I used full fat but you can use light for a healthier option!)
-water ->after pouring in the coconut milk from the can, I filled my can with tap water and added it in

For the add-ins:
-one block of extra firm tofu
-3 bricks of instant noodles
-2 carrots chopped into circles
-3 cups of broccoli

1.Preheat oven to 425 degrees Fahrenheit for tofu

2. Cut tofu blocks into cubes and season with oil, salt, and paprika. Bake for 30-40 minutes flipping halfway through

3. Fry up the ginger, garlic and onion in one tbsp of coconut oil. Once it is fragrant and cooked through, add in the Thai paste and stir it in. Then add the coconut milk from the can + 1-2 cans of water depending on how creamy you want it. Also add the tamari. Let it come sauce come to a summer for about 5 minutes and then turn of heat and keep aside

4. Boil your instant noodles until they are cooked through and then drain. Cook the carrots and broccoli in the same water for about 15 minutes or until tender and then drain

5. Add the carrots, broccoli, and noodles into the sauce and toss until all noodles are coated


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