Spicy Vegetarian Thai Noodle Bowl Recipe
A vegetarian Thai recipe with rice vermicelli noodles (thin), vegetable stock, thai red curry paste. Ready in 50 min, serves 4.
Curated byChatchai Siri🇹🇭
Instructions
24 steps- 1
To begin making the Spicy Vegetarian Thai Noodle Bowl Recipe, cook the rice noodles
rice vermicelli noodles (thin)(500 grams)thai red curry paste(1 tablespoon)rice vinegar(1 tablespoon)thai red chilli (birds eye chilli) - deseeded for garnish - 2
Heat a saucepan with water and bring it to a rolling boil
teaspoons dark soy sauce(2) - 3
Add the noodles and let it cook for about 3-4 minutes
rice vermicelli noodles (thin)(500 grams) - 4
Turn off the flame, drain the water and transfer the noodles into a strainer
rice vermicelli noodles (thin)(500 grams)english cucumber - cut into wedges(1) - 5
Rinse the noodles in cold water to prevent it from getting overcooked from the heat
rice vermicelli noodles (thin)(500 grams) - 6
Drizzle some oil over the noodles, so they don't stick to each other and keep aside
rice vermicelli noodles (thin)(500 grams) - 7
Rub some chili oil on the tofu cubes
tofu - diced(100 grams) - 8
Sprinkle with sesame seeds, salt, pepper
red bell pepper (capsicum) - thinly sliced(1/2)yellow bell pepper (capsicum) - thinly sliced(1/2)sesame seeds (til seeds)(1/2 cup)salt and pepper - 9
Heat a grilling pan over medium heat
- 10
Place the tofu on the grill pan and grill for 2-3 mins per side
tofu - diced(100 grams) - 11
Heat a teaspoon of oil in wok over medium high heat
- 12
Add the vegetables - carrots, bell peppers and baby corn and stir fry them until just about done
vegetable stock(3 cups)carrots (gajjar) - julienned(2)red bell pepper (capsicum) - thinly sliced(1/2)yellow bell pepper (capsicum) - thinly sliced(1/2)baby corn - sliced(10)salt and pepper - 13
Add the cooked noodles and stir fry for a few more seconds and turn off the heat
rice vermicelli noodles (thin)(500 grams) - 14
Heat oil in medium saucepan over medium heat
teaspoons dark soy sauce(2) - 15
Add ginger and garlic and stir fry for a few seconds
inch ginger - grated(2)cloves garlic - minced(4) - 16
Add the thai red curry paste and cook for 3-4 mins till the raw smell goes away
thai red curry paste(1 tablespoon)thai red chilli (birds eye chilli) - deseeded for garnish - 17
Add the vegetable stock ,vinegar and soy sauce; bring to a boil
vegetable stock(3 cups)teaspoons dark soy sauce(2)rice vinegar(1 tablespoon) - 18
Simmer this mixture for 20 minutes minutes
- 19
Add salt & pepper as needed
red bell pepper (capsicum) - thinly sliced(1/2)yellow bell pepper (capsicum) - thinly sliced(1/2)salt and pepper - 20
Note: Soya sauce has a lot of salt, so add the salt cautiously
teaspoons dark soy sauce(2)salt and pepper - 21
Place carrots, bell pepper, and cucumber in a bowl, divide noodles evenly among 4 serving bowls; pour 3/4 cup warm thai curry sauce into each bowl
rice vermicelli noodles (thin)(500 grams)thai red curry paste(1 tablespoon)teaspoons dark soy sauce(2)carrots (gajjar) - julienned(2)red bell pepper (capsicum) - thinly sliced(1/2)yellow bell pepper (capsicum) - thinly sliced(1/2)english cucumber - cut into wedges(1)salt and pepperthai red chilli (birds eye chilli) - deseeded for garnishlemon wedges - for serving - 22
Sprinkle evenly with herbs, alfalfa sprouts and peanuts; drizzle chili oil over top
alfalfa sprouts(1/4 cup)roasted peanuts (moongphali)(1/4 cup) - 23
Serve the Spicy Vegetarian Thai Noodle Bowl as a wholesome weeknight meal or even for parties when you have friends and family over
thai red curry paste(1 tablespoon)thai red chilli (birds eye chilli) - deseeded for garnish - 24
Finish the meal with a dessert of Tender Coconut Ice Cream Recipe
Rate this recipe
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Spicy Vegetarian Thai Noodle Bowl Recipe
A vegetarian Thai recipe with rice vermicelli noodles (thin), vegetable stock, thai red curry paste. Ready in 50 min, serves 4.
Curated byChatchai Siri🇹🇭
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Directions
24 steps- 1
To begin making the Spicy Vegetarian Thai Noodle Bowl Recipe, cook the rice noodles
rice vermicelli noodles (thin)(500 grams)thai red curry paste(1 tablespoon)rice vinegar(1 tablespoon)thai red chilli (birds eye chilli) - deseeded for garnish - 2
Heat a saucepan with water and bring it to a rolling boil
teaspoons dark soy sauce(2) - 3
Add the noodles and let it cook for about 3-4 minutes
rice vermicelli noodles (thin)(500 grams) - 4
Turn off the flame, drain the water and transfer the noodles into a strainer
rice vermicelli noodles (thin)(500 grams)english cucumber - cut into wedges(1) - 5
Rinse the noodles in cold water to prevent it from getting overcooked from the heat
rice vermicelli noodles (thin)(500 grams) - 6
Drizzle some oil over the noodles, so they don't stick to each other and keep aside
rice vermicelli noodles (thin)(500 grams) - 7
Rub some chili oil on the tofu cubes
tofu - diced(100 grams) - 8
Sprinkle with sesame seeds, salt, pepper
red bell pepper (capsicum) - thinly sliced(1/2)yellow bell pepper (capsicum) - thinly sliced(1/2)sesame seeds (til seeds)(1/2 cup)salt and pepper - 9
Heat a grilling pan over medium heat
- 10
Place the tofu on the grill pan and grill for 2-3 mins per side
tofu - diced(100 grams) - 11
Heat a teaspoon of oil in wok over medium high heat
- 12
Add the vegetables - carrots, bell peppers and baby corn and stir fry them until just about done
vegetable stock(3 cups)carrots (gajjar) - julienned(2)red bell pepper (capsicum) - thinly sliced(1/2)yellow bell pepper (capsicum) - thinly sliced(1/2)baby corn - sliced(10)salt and pepper - 13
Add the cooked noodles and stir fry for a few more seconds and turn off the heat
rice vermicelli noodles (thin)(500 grams) - 14
Heat oil in medium saucepan over medium heat
teaspoons dark soy sauce(2) - 15
Add ginger and garlic and stir fry for a few seconds
inch ginger - grated(2)cloves garlic - minced(4) - 16
Add the thai red curry paste and cook for 3-4 mins till the raw smell goes away
thai red curry paste(1 tablespoon)thai red chilli (birds eye chilli) - deseeded for garnish - 17
Add the vegetable stock ,vinegar and soy sauce; bring to a boil
vegetable stock(3 cups)teaspoons dark soy sauce(2)rice vinegar(1 tablespoon) - 18
Simmer this mixture for 20 minutes minutes
- 19
Add salt & pepper as needed
red bell pepper (capsicum) - thinly sliced(1/2)yellow bell pepper (capsicum) - thinly sliced(1/2)salt and pepper - 20
Note: Soya sauce has a lot of salt, so add the salt cautiously
teaspoons dark soy sauce(2)salt and pepper - 21
Place carrots, bell pepper, and cucumber in a bowl, divide noodles evenly among 4 serving bowls; pour 3/4 cup warm thai curry sauce into each bowl
rice vermicelli noodles (thin)(500 grams)thai red curry paste(1 tablespoon)teaspoons dark soy sauce(2)carrots (gajjar) - julienned(2)red bell pepper (capsicum) - thinly sliced(1/2)yellow bell pepper (capsicum) - thinly sliced(1/2)english cucumber - cut into wedges(1)salt and pepperthai red chilli (birds eye chilli) - deseeded for garnishlemon wedges - for serving - 22
Sprinkle evenly with herbs, alfalfa sprouts and peanuts; drizzle chili oil over top
alfalfa sprouts(1/4 cup)roasted peanuts (moongphali)(1/4 cup) - 23
Serve the Spicy Vegetarian Thai Noodle Bowl as a wholesome weeknight meal or even for parties when you have friends and family over
thai red curry paste(1 tablespoon)thai red chilli (birds eye chilli) - deseeded for garnish - 24
Finish the meal with a dessert of Tender Coconut Ice Cream Recipe
Rate this recipe
