Coconut Curry Noodle Bowl Recipe

This Thai-inspired coconut curry noodle bowl with tofu is made with light coconut milk for all the flavor of a rich curry with less fat.


  1. Cook rice noodles according to package directions. Drain.
  2. Meanwhile, heat oil in wok or large skillet set over medium-high heat; cook, tofu, onion, garlic and ginger, stirring often, for about 5 minutes or until tofu starts to brown. Stir in curry paste; cook, stirring, for 1 minute.
  3. Add coconut milk, soy sauce and sugar; bring to boil. Stir in snow peas and carrots; cook for about 2 minutes or until vegetables are tender-crisp. Stir in lime juice.
  4. Divide rice noodles among bowls; top with curry. Garnish with peanuts, cilantro, and chili flakes (if using).


  • For a spicy noodle bowl, top with finely chopped fresh red Thai chili or finger chilis.

Makes 4 servings. Per serving: 312 calories, 14 g fat, 4 g saturated fat, 0 mg cholesterol, 436 mg sodium, 38 g carbohydrate, 3 g fiber, 5 g sugars, 8 g protein

A Pasta Fits original recipe.

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