Thai Curried Noodles
Creamy, simple, delicious – these Thai Curried Noodles are bursting with flavour and make the perfect easy dinner. We’ve used Oddlygood Barista Oat Drink for that creamy hit. With the warmth of ginger, the depth of curry spices, and the freshness of lime and coriander It’s hearty, flavourful, and exactly what you need on a cosy night in.
Serves
Ingredients
For the Tofu
<item-todo-done>350g tofu<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>2 tsp - curry paste<item-todo-done>
For the Curry Broth
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done> - All the remaining curry paste<item-todo-done><item-todo-done>1 bunch of spring onions<item-todo-done><item-todo-done>600ml - OddlyGood Barista Oat Milk<item-todo-done><item-todo-done>2 tbsp brown sugar<item-todo-done><item-todo-done>3 tbsp tamari<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done>
For the Curry paste
<item-todo-done>4 fresh chillies<item-todo-done><item-todo-done>2 tbsp shallots<item-todo-done><item-todo-done>1 tbsp garlic<item-todo-done><item-todo-done>1 tbsp ginger<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>1 tbsp hot curry powder<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>2 tbsp tamari<item-todo-done><item-todo-done>2 tbsp water<item-todo-done>
For the Noodles and Garnish
<item-todo-done>4 portions of rice vermicelli noodles<item-todo-done><item-todo-done> lime wedges<item-todo-done>
Before you start
Small saucepan | Large saucepan/pot/wok
Make the Curry Paste and Prepare the Ingredients
- Trim the chillis
- Trim and peel the shallots, ginger and garlic
- Combine all curry paste ingredients in a blender or food processor and blend into a smooth paste. Add water as needed to achieve the desired consistency. Set aside
- Finely slice the spring onions, keeping the whites and greens separate
- cut the tofu into 2cm cubes and pat dry
- Slice the lime into wedges
- Thinly slice the red onion
Cook tofu
- Add the cubed tofu, vegetable oil and curry paste to a bowl and season with salt and pepper
- Toss to combine
- Place on the lined tray and roast in the oven for 20-25 minutes while you make the broth
Prepare the curry Broth
- Heat the remaining sesame oil in a large pot or wok over medium heat
- Add the spring onion whites and curry paste and sauté until fragrant and slightly caramelised (about 2-3 minutes)
- Add OddlyGood Barista Oat Milk, and vegetable broth, brown sugar, tamari and vegan fish sauce, adjusting sweetness and saltiness to taste
- Simmer gently for 10-15 minutes while you cook your noodles
Cook the noodles
- Cook 3/4s of the noodles according to package instructions
- Drain
- For the remaining noodles, heat a saucepan ⅓ full with neutral oil over a medium heat for 6-7 minutes until hot (if you have a thermometer pen aim for 180ºC)
- Add the noodles and fry for a few seconds until crispy and expanded - it should grow in size instantly
- Drain on a paper towel
Assemble the dish
- Divide the noodles among serving bowls
- Ladle over the hot curry broth
- Top with the tofu, fried crispy noodles, spring onion greens
- Garnish with lime wedges, red onion, coriander, spring onion greens, chili oil for additional heat and enjoy!