Red Curry Noodles
I'm never not craving Thai food, so I always have some sort of curry paste and coconut milk on hand at any given moment. I also consider myself a "no fuss" cook, meaning if I don't have the exact right ingredients, I improvise, make substitutions, and you will never find me with a measuring cup. I try my best in the recipes to give correct estimations, but I like to encourage people to feel things out and adjust based on taste, texture, and develop a knack for how much is too much, how long is too long, etc. In that mindset is where this dish was born, which the best way to describe it is like if pad Thai and curry had a love child.
(1) package rice noodles of your choice, I used classic pad thai noods
(1) Cup shredded chicken, I had some leftover that was already cooked
(1/2) package firm tofu, cut into 1 inch. cubes
(1) Can full fat coconut milk
(2) Tbsp. Brown Sugar
(1) Tbsp. coconut oil
A few dashes of coconut aminos (or soy sauce)
A few dashes of ponzu (or fish sauce)
3-4 cloves garlic, minced
Crushed red pepper flakes, to taste
(1/2) Jar (about 2 ounces) Red Curry paste, more if you like it spicier. I had this brand but there are probably better out there to be honest.
Enough broccoli for the amount of people you are cooking for.
(3/4) Cup frozen peas. There is a lot of green in this dish so I wouldn't be mad about adding some red bell pepper in here too although I didn't have any.
(1/2) sweet onion, diced
Cornstarch (or arrowroot powder) for the tofu, more on this below
Mung bean sprouts
Roasted Salted Peanuts, chopped
Start by marinating the tofu for 10 minutes in a couple tablespoons of coconut aminos and ponzu (this is separate from what's listed above), and preheat your air fryer to 370 degrees. If you don't have an air fryer, what are you even doing with your life?! But really, it's the best- linked mine here.
Bring water to a boil to cook noodles according to packaging, until almost done, but not quite.
In a large skillet, heat coconut oil and sauté onion over medium-high heat until soft.
Add broccoli, sauté some more until almost done, but not quite.
Add garlic and red pepper flakes, sauté until fragrant.
Add chicken, if it's raw cook fully before continuing to next step, but you can also add the cooked chicken here too.
Meanwhile drain the marinade off of the tofu, and toss in a tablespoon or so of starch. I use arrowroot because it's paleo, but cornstarch is recommended. This is the key to the crispy goodness in the air fryer. Place in air fryer for 16-18 minutes, shaking halfway through.
Back to the skillet, before your garlic burns, add in the red curry paste, followed by the coconut milk.
Stir in brown sugar, coconut aminos, ponzu, and frozen peas.
Drain your noodles and add them in too, they should soak up some of the liquid if it's seeming soupy.
Bring to a simmer for just a few minutes, it should be super hot by now and the broccoli and noodles will be perfect.
Turn off the heat, add the crispy tofu and the desired toppings listed above.