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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl.
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