---
title: Thai Red Curry Noodles
tags:
  - thai
  - main
source:
  name: Connoisseurus Veg
  author: Alissa Saenz
  url: https://www.connoisseurusveg.com/red-curry-noodles/#recipe
locale: en_US
diet: vegan
servings: 4
prep time: 15m
cook time: 15m
---

>> [auto_scale]: true
>> [duplicate]: ref

-- Define long-form names for ingredients so I can use shorter names in the steps
>> [define]: ingredients
@wine|dry white wine{}

>> [define]: default

Bring a #large pot{} of @-water{} to a boil.
Add the @stir-fry rice noodles{250%g} and cook them according to the package directions.
Drain the noodles into a #colander{} when done, then briefly rinse them with cold water.

Coat the bottom of a #large wok or skillet{} with @vegetable oil{1/2%tbsp} and place it over medium heat.
Once the oil is hot, add the @tofu{250%g}(diced, about 1cm) 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.

Add @vegetable oil{1/2%tbsp} to the wok and raise the heat to medium-high.
Give the oil a minute to heat up, then add the @broccoli{1%crown}(broken into florets) and @red bell pepper{1}(roughly chopped).
Stir-fry the vegetables for about ~{2%min}, until they're tender-crisp and have brightened in color a bit.

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{3%tbsp} and @creamy peanut butter{2%tbsp} to the wok.
Sauté the curry paste and peanut butter together for about ~{1%min}, stirring constantly.

Raise the heat back up to medium-high, then pour the @coconut milk{250%ml} over the vegetables.
Quickly mix the vegetables, coconut milk, curry paste, and peanut butter.
Bring the liquid to a boil.

Add the @&(1)noodles{} and @&(2)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.

Remove the wok from heat.
Stir in the @lime juice{2%tbsp}, @roasted and salted peanuts{50%g}(chopped), @basil{1/4%cup}(chopped), and @fresh parsley{1/4%cup}(chopped).
Season the mixture with @-salt{} to taste.
Serve.