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Photo of Red Thai noodle bowl by WW

Red Thai noodle bowl

8
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
Thai flavours give this veggie dish the edge. Don’t forget the fresh lime at the end for added zing

Ingredients

Vegetable Oil

1 tablespoon(s)

Plain Tofu

280 g, extra firm

Garlic

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

Lime

1 medium, cut into wedges

Instructions

  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.

Notes

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

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