Well it’s official. I have had the first flu of the season. Let me tell you; NO FUN. But while I was down and out I wanted something spicy I could actually taste! I love noodle bowls and I have been wanting to use tofu in a dish for a while. I tried it once when I was pregnant and let’s face it, everything tastes different when you’re preggy so I wanted to give it another chance and I am very glad I did. Not only was it delicious, but took on the flavor of the curry and brought a richness to the dish that it didn’t have before. The shrimp was an added bonus as I love seafood in just about anything! If you would rather go vegetarian, simply leave the shrimp out. A play off of Pad Thai and a perfect comfort dish for a sick me.
You will need:
- 1 lb of shrimp. I used frozen / peeled
- 12 ounces extra-firm tofu
- 16 ounces of pad thai rice noodles
- 2 tbs coconut oil
- 1 tbs of cornstarch + 1 tbs soy sauce
- 1 tsp fresh grated ginger
- 2 large garlic cloves minced
- 2 green onions chopped
- 1 tsp red curry paste
- 1tsp fish sauce
- 1 lime zested and juiced
- 1 14-ounce can coconut milk
- 1 1/2 cup vegetable stock
- 2 tsp ground tumeric
- 2 tbs soy sauce
- 1 tbs peanut butter
- 1/4 cup of crushed peanuts for garnish
- 1/2 cup of roughly chopped cilantro
Start by dicing all of your vegetables and herbs, getting it ready and set aside so everything is easy to use and it’s just a matter of adding in.
Now that you have that done, start a large saucepan or skillet over a medium-high heat with your coconut oil, or if you don’t have this you can use vegetable oil. Add in your green onions, garlic and ginger and let it get a little color on them. This will smell amazing.
When you get a nice light coloring on them you can add in the curry paste. Now I know you’re asking yourself “Why does she have two teaspoons of red curry?”. Well, it’s because I like mine “Blow your head off” spicy, especially since I am sick and can not taste anything. But that is neither here nor there. The point is, if you like yours extra spicy, please feel free to add another teaspoon or even just a 1/2 teaspoon more. Just use caution because as pretty as this looks it will get HOT.
Stir the paste around, incorporating it into the onions, ginger and garlic. Let this simmer on low for just a minute or two. While this is simmering, you can cube your tofu as it will go in next. Take the block, slice it and then cut in to bite size cubes.
Add in the cut tofu and gently toss in the pan until coated with the curry paste and all those delicious flavors.
Then add the soy sauce, fish sauce, brown sugar, tumeric, peanut butter and vegetable stock, bringing it to a nice steady simmer.
In a small bowl, add the 1tbs of cornstarch and 1 tbs of sauce then add this into the mixture as well to help it get a nice consistency. I like my sauce to coat every noodle and I like it a little richer and not so watery.
While this is simmering for the next 15-20 minutes, you can cook the noodles off and get them drained. The rice noodles cook VERY quickly. They are the miracle noodles and rice noodles are gluten free as well.
When the noodles are done al dente, drain the liquid from the noodles and pour directly into the pan coating every noodle and tossing with the flavor elements of the dish. Add about half of the cilantro leaves and add your shrimp and the lime juice and zest. Lastly, add your shrimp.
Add your shrimp in last and mix thoroughly just so the shrimp gets warm as it is already cooked and ready to eat.
Lastly, place your helping of noodles on your favorite serving dishes and top with cilantro and crushed peanuts. I like an extra slice of lime too. This noodle dish is so comforting with just the right amount of spice. Served with baked egg rolls. (Recipe here) All I need now is someone handsome to feed me grapes and bring me a nice cold drink. Mmmmm.