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Noodles in Thai Curry With Tofu

Noodles in Thai Curry With Tofu
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WebMD Recipe from

  • 8 ounces
    dried Chinese egg noodles, linguine can do in a pinch
  • 8 ounces
    extra-firm tofu, pressed dry and cut into 1 inch pieces
  • 2 large
    shallots, thinly sliced into rings
  • 3 cloves
    garlic, minced
  • 1 tablespoon
    minced fresh ginger
  • 1 15-ounce can
    unsweetened low-fat coconut milk
  • 1-3 tablespoons
    Thai red curry paste
  • 2 tablespoons
    soy sauce
  • 1 handful
    snow peas, strings removed
  • 1/2 cup
    frozen peas, thawed
  • scallions, thinly sliced into rounds
  • 3 tablespoons
    chopped cilantro
    canola oil
  1. Cook noodles in plenty of boiling water until tender, about 4 minutes for the Chinese egg noodles and slightly longer for linguine.  Drain and rinse well to stop the cooking and to keep them from sticking together.  Set aside.
  2. Heat a nonstick skillet over medium-high heat.  Spray with nonstick cooking spray and add the tofu.  Cook on each side, flipping as the tofu turns slightly brown.  Pour out onto a paper-lined plate and set aside.
  3. Heat a wok or a skillet over medium-high heat.  Pour in just enough canola oil to coat the bottom and add the shallots.  Cook until starting to brown, about 4 minutes.  Add the ginger and garlic and cook, stirring constantly, until very fragrant, about 2 minutes.  Add the coconut milk, curry paste, and soy sauce and stir to break up the paste.  Add the snow peas and green peas.  Lower heat to medium-low and cook until the snow peas start to become tender, 3-4 minutes.  Add the noodles and tofu and stir well.  Add the scallions and cilantro and give it another good stir.  Allow to cook for 2 minutes to blend flavors.

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone


This kind of dish can actually be kind of unhealthy. Two ways to combat that are by using low-fat coconut milk, and by not deep frying the tofu.

Nutritional Information

Makes: 4 servings
  • Calories266
  • Carbohydrates35 g
    • Dietary fiber6.6 g
  • Cholesterol23 mg
  • Fat8.3 g
    • Saturated fat1.3 g
  • Sodium475 mg
  • Protein44.6 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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