Thai Red Curry Noodles

Bring a large pot of water to a boil. Add the stir-fry rice noodles and cook them according to the package directions. Drain the noodles into a colander when done, then briefly rinse them with cold water.

• water
• stir-fry rice noodles: 250 g

Coat the bottom of a large wok or skillet with vegetable oil and place it over medium heat. Once the oil is hot, add the tofu in a single layer. Cook the tofu for about 10 min , flipping the pieces one or two times, until they're golden brown and crispy. Transfer the tofu to a plate.

• vegetable oil: ½ tbsp
• tofu: 250 g

Add vegetable oil to the wok and raise the heat to medium-high. Give the oil a minute to heat up, then add the broccoli and red bell pepper. Stir-fry the vegetables for about 2 min , until they're tender-crisp and have brightened in color a bit.

• vegetable oil: ½ tbsp
• broccoli: 1 crown
• red bell pepper: 1

Lower the heat back to medium. Give the wok a moment to cool down while continuing to stir the vegetables. Push the veggies to the side and add the red curry paste and creamy peanut butter to the wok. Sauté the curry paste and peanut butter together for about 1 min , stirring constantly.

• red curry paste: 3 tbsp
• creamy peanut butter: 2 tbsp

Raise the heat back up to medium-high, then pour the coconut milk over the vegetables. Quickly mix the vegetables, coconut milk, curry paste, and peanut butter. Bring the liquid to a boil.

• coconut milk: 250 ml

Add the noodles and cooked tofu to the wok. Stir everything up and continue cooking the mixture for about 1 min , just until the sauce thickens a bit and coats the noodles, tofu, and vegetables.

• noodles from step 1
• cooked tofu from step 2

Remove the wok from heat. Stir in the lime juice, roasted and salted peanuts, basil, and fresh parsley. Season the mixture with salt to taste. Serve.

• lime juice: 2 tbsp
• roasted and salted peanuts: 50 g
• basil: ¼ cup
• fresh parsley: ¼ cup
• salt