Thai-Inspired Coconut Curry Noodles with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Silky rice noodles tossed in a fragrant coconut curry sauce with crispy tofu and colorful vegetables for a satisfying vegetarian meal. This Thai-inspired noodle recipe (vegetarian), ready in about 35 minutes, pairs rice noodles, firm tofu, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz rice noodles
• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 1 can (14 oz), full fat coconut milk
• 2 tbsp red curry paste
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 large, thinly sliced red bell pepper
• 1 large, julienned carrot
• 1 cup trimmed and halved green beans
• 1 tbsp fresh lime juice
• 1/4 cup, chopped fresh basil leaves
• 2 tbsp vegetable oil
• 2 minced garlic cloves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Cook 8 oz rice noodles according to package instructions until just tender, then drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 2 tbsp red curry paste and cook for 1 minute to release aromas.
4. Step 4: Pour in 1 can (14 oz) full-fat coconut milk, 2 tbsp soy sauce, and 1 tbsp brown sugar. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
5. Step 5: Add 1 large thinly sliced red bell pepper, 1 large julienned carrot, and 1 cup halved green beans to the sauce. Cook for 5 minutes until vegetables are tender-crisp.
6. Step 6: Toss the cooked noodles and crispy tofu into the curry sauce. Stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh basil. Mix gently until everything is well coated and heated through.