Dried noodles with Thai curry sauce

Across our culinary journey together, we introduce you to the rich and diverse application of curry from soup to curry puff to stir-fry. This recipe adds to our curry repertoire a rich curry sauce, with bold flavors and a tropical hint of coconut, atop a bed of thin, chewy noodles that will soak up all that saucy goodness. What we love most about this dish is how versatile and customizable it is. Add as much or as little chilly as you like (we opt for more), pick whatever toppings you fancy over rice or noodles, or even fried crunchy yellow noodles.

Ingredients

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  • 2-3 red chilies (more if you are a daredevil)

  • 100

    g

    Red onion

  • 2

    Garlic cloves

  • 1

    tbsp

    Ground cumin seed

  • 1

    tbsp

    Ground coriander seed

  • Fresh coriander (stem and leaves)

  • 1

    tsp

    pepper

  • 1

    tsp

    ginger

  • 1

    tbsp

    Yellow Miso

  • 1

    tbsp

    Paprika powder

  • 150

    g

    Rice noodles

  • 150

    g

    Tofu, cubed

  • 150

    g

    Mushrooms, sliced

  • 30

    g

    Bean sprouts

  • 150

    g

    Green beans

  • 400

    ml

    Coconut milk

  • Lime

Sweet, Spicy, Sour, Salty, take your tatsebud through a flavorful journey

Instruction

1. In a blender/food processor, add the first 10 ingredients (chilly to paprika powder) and blitz away until a paste forms.

2. In a medium pot, reduce about 100ml of coconut milk for 2-3 minutes until thickened. Add in all the paste and saute until fragrant (beware of coughing due to chilly fumes)

3. In a separate pan, dry the tofu cubes with a kitchen cloth and fry on all sides.

4. Add in the rest of the coconut milk, stock, and vegetables (except for the bean sprouts) and simmer until cooked and the liquid reduce to a saucy consistency.

5. In the meantime, cook your noodles according to package instructions and drain.

6. Season the sauce for taste with rice syrup and soy sauce. Turn off the heat then add the sprouts and juice from one lemon/lime and mix to.

7. Spoon the sauce and toppings over cooked noodles. Add tofu, coriander leaves for garnish. We happen to have some grilled chilly for added heat and color.