In a matter of 15 minutes, you can have a quick comfort food dinner to die for. And, you will have plenty for lunch during the week. Not only does the Thai Curry Noodle Bowl reheat well, it will last for days in the refrigerator if you make ahead of time. Thai Curry Noodle Bowl is made with rice noodle, a few select vegetables, some tofu, and a quick curry sauce.
Furthermore, most of the dish is made it one pan! For this particular bow, I chose fresh green beans, cauliflower, onion, and red pepper. Not only do the vegetables all cook in the sauce, the noodles take only 6 minutes to cook. Also, there is an option to skip that step, and simply soak them, and add them to the one pan the vegetables cook in.
Since I was in a hurry, I bought pre-baked sriracha tofu, from Trader Joes. Although you may choose any rice noodle, I prefer A Taste of THAI Rice Noodle Linguine . Even though I chose to boil my noodles as pasta, the package gives three different cooking options to meet your needs.
Personally, I chose cauliflower for its ability to absorb flavors. Also, the green beans, red peppers, and onions were all season specials at my farmer’s market. In other words, choose whatever vegetables you like together.
Additionally, fresh basil ties the dish together with a fresh green sweet taste that works beautifully with the spiciness.