Photo of Red Thai noodle bowl by WW

Red Thai noodle bowl

Points® value
Total Time
20 min
5 min
15 min
Thai flavours give this veggie dish the edge. Don’t forget the fresh lime at the end for added zing


Vegetable Oil

1 tablespoon(s)

Plain Tofu

280 g, extra firm


2 clove(s), crushed

Root Ginger

20 g, peeled and grated

Coriander, fresh

1 tablespoon(s), leaves picked and stalks finely chopped

Stir fry mixed vegetables

570 g

Curry paste

100 g, Red Thai

Egg noodles, fresh

300 g, prepared as instructed

Roasted Salted Peanuts

25 g


1 medium, cut into wedges


  1. Heat the vegetable oil in a large frying pan or wok over a high heat. Fry the tofu for 5 minutes until golden. Remove and set aside.
  2. Add the garlic, ginger and coriander stalks to the pan and fry for 1 minute, until fragrant. Add the stir-fry vegetables and fry for 4-5 minutes, until softened. Add the curry paste and fry for a further minute.
  3. Mix in the noodles and cook for a further 3 minutes, adding the tofu back to the pan for the final minute to heat through.
  4. Divide the mixture between 4 bowls, topping with the coriander leaves and the peanuts. Serve each with a lime wedge to squeeze over.


You could swap the tofu for shredded cooked skinless chicken breast.