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Thai Curried Noodles with Broccoli and Tofu

This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl.

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This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl.

Servings
6

Ingredients

  • 2 tsp. vegetable oil
  • 2 large shallots, chopped (1 cup)
  • 1/4 cup finely chopped cilantro stems, plus 1/4 cup chopped cilantro leaves, for garnish
  • 2 Tbs. yellow or red Thai curry paste
  • 1 tsp. curry powder
  • 1 tsp. ground turmeric
  • 1 15-oz. can light coconut milk
  • 3/4 cup low-sodium vegetable broth
  • 2 tsp. light brown sugar
  • 1 12-oz. pkg. firm tofu, drained and cut into 1/2-inch cubes
  • 5 oz. dry fettuccine
  • 5 cups broccoli florets
  • 6 lime wedges, for garnish

Preparation

1. Heat oil in medium pot over medium-high heat. Sauté shallots in oil 2 minutes. Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute. Stir in coconut milk, broth, and brown sugar, and bring to a simmer. Reduce heat to medium, and cook 5 minutes, then stir in tofu. Simmer 10 minutes.

2. Cook fettuccine in large pot of boiling salted water according to package directions. Add broccoli to pot for last 2 minutes of cooking time. Drain, and add to tofu-curry mixture. Mix well, and serve with lime wedges and chopped cilantro.

Nutrition Information

  • Calories 263
  • Carbohydrate Content 31 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 4 g
  • Protein Content 11 g
  • Saturated Fat Content 4 g
  • Sodium Content 138 mg
  • Sugar Content 5 g