I was lucky enough to visit Thailand many years ago but back then I wasn’t all that interested in food so don’t remember much about that side of things, other than it being very spicy! So, I’m not claiming that this recipe is authentic but it certainly is tasty (and not too spicy at all!).
I doubt many people have the inclination to go hunting in specialist stores for authentic Thai ingredients, or to start making curry paste from scratch on a weeknight anyway so I’m hoping you appreciate the simplicity here.
I’d been alternating brown rice and quinoa for too long so was all too happy to break open a packet of noodles for a change. One of my favourite companies, Clearspring, who you’ve heard me mention dozens of times before, have just launched a new range of products, including these fabulous gluten-free brown rice noodles. It hasn’t been easy to find wholegrain noodles until now so I’m particularly pleased about these. They even do an extra thick version!
For convenience I used a ready-made green curry paste, which, along with coconut milk, makes a lovely flavourful sauce. Just watch out for shellfish in the ingredients as that seems to be a typical ingredient in many of them.
The sweet potato is especially good in this as after a short simmer it soaks up some of the sauce and almost melts in your mouth. The other vegetables are up to you and the tofu is entirely optional but I like to balance out my meals with some protein. You could always use chickpeas if you can’t eat soy.
If you enjoy these Thai Green Curry Noodles and are looking for MORE Thai (ish) recipes, take a look at my Thai Tempeh & Vegetable Red Curry, Miso-Curry Roasted Squash with Crispy Chickpeas & Kale or Green Curry Tempeh Patties with Coconut-Lime Sauce.
- 1 Tbsp Coconut Oil
- 1 Onion, sliced thinly
- 250g/8 oz Tofu, pressed to remove water and cut into 1" cubes
- 2 Cloves of Garlic, minced
- 3-4 Tbsp Green Curry Paste (check the ingredients list for shellfish!)
- 1/2 Tbsp Tamari
- 1 Can of Coconut Milk (preferably not "light")
- 1/2-1 C Water
- 1 Red or Green Pepper (or 1/2 of each colour),sliced into strips
- 1 Medium Sweet Potato, cut into 1 " cubes
- Juice of 1 Lime
- Green Onions, chopped (optional)
- 300-350g/ 10-12 oz (or enough for 4 people) Brown Rice Noodles
- Heat the oil in a large pan over medium heat. Add the onion and tofu and sauté for 5-10 mins, flipping tofu occasionally, until the tofu is brown all over.
- Add the garlic and green curry paste and cook, stirring, for a further minute. Add the coconut milk and 1/2 C of water (to start with. If it's looking a little dry while cooking, add an extra 1/2 C) and bring to a boil.
- Add the peppers and sweet potato, reduce heat and simmer, covered, for 10-15 minutes, or until the sweet potato can be pierced easily with a fork. Add the lime juice and stir well.
- While the curry is simmering, cook the rice noodles according to package instructions.
- To serve: Either mix the noodles in with the vegetables, tofu and sauce or top the noodles with the curry.
- Finish with chopped green onions.
Before I leave, just a friendly a reminder for my UK readers that it’s London VegFest this Saturday and Sunday (28th and 29th September)! It’s looking like it’s going to be the biggest UK VegFest yet, with lots of great companies bringing along their products for sampling, interesting talks and demonstrations from vegan athletes, chefs, lifestyle and wellbeing experts, competitions, workshops and plenty of food and fun! If you don’t have plans this weekend, definitely don’t miss out! Advance ticket purchases recommended.
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