nutritional information

Per Serving:

  • Calories: 162
  • Protein: 4
  • Total Fat: 4
  • Saturated Fat: 2
  • Carbohydrates: 28
  • Sodium: 414
  • Fiber: 1
Vegan

Bangkok Noodles

6 Servings

This noodle dish is a favorite in restaurants and in homes throughout all of Thailand. Our version is flavorful yet light and easy to prepare.
  • ⅓ cup vegetable broth
  • ¼ cup coconut milk
  • 2 Tbs. soy sauce
  • 2 ½ tsp. curry powder, or to taste
  • ¼ cup chopped scallions (white and light green parts)
  • ½ tsp. freshly ground black pepper
  • 1 ½ tsp. vegetable oil
  • 2 tsp. minced garlic
  • 1 Tbs. minced fresh ginger
  • 1 small hot green chile pepper, minced (seeding is optional)
  • 4 oz. firm tofu, drained and cut into ½-inch cubes
  • 1 cup mung bean sprouts
  • 2 cups fresh spinach leaves
  • 6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained
  • Spicy Tomatoes (see recipe; optional)
  1. In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper. Set aside.
  2. In large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30 seconds.
  3. Add remaining bean sprouts, but do not mix into noodles. Serve with Spicy Tomatoes on the side if desired.
March 2002

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