Flat rice noodles soak up a curry paste-infused coconut milk broth, layered with fresh coriander, spicy chilli & earthy spinach. Dotted with pan-toasted tofu mince and golden peanuts. It’s the perfect example of how Thai food should be – unpretencious, completely delicious, and beautiful fresh flavours.
Lush Coconut Curry Noodles
Lush Coconut Curry Noodles
with toasted peanuts
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Coconut Milk
- Cornflour
- Flat Rice Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove/s
- Garlic Cloves
- Non-GMO Tofu
- Peanuts
- Spice & All Things Nice Thai Red Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
NUTS & COCONUT SLURRY
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Combine the Cornflour with a splash of warm water, mixing to form a slurry. Dilute the slurry with the coconut milk and set aside.
TASTY TOFU
Return the pan to medium heat with a drizzle of oil. Fry the tofu, breaking it up as it fries, to resemble a mince-like appearance, 3-4 minutes (shifting constantly). Remove it from the pan and set aside.
CURRY, CORIANDER & CHILLI
Return the pan to medium heat. Fry the curry paste (to taste), the garlic and the ginger until fragrant, 1-2 minutes (stirring constantly). Add in the coconut-Cornflour slurry, ½ the coriander, some chilli (to taste) and a sweetener (to taste). Simmer until thickened to your desired consistency, 4-5 minutes (stirring occasionally). In the final 2-3 minutes, add in the spinach, cooking until wilted.
THE REUNION
Remove the sauce from the heat and toss through the rice noodles and the tofu. Add a splash of water if your sauce is too thick.
TO THAI FOR
Plate up the Thai-style noodles, topped with the toasted Peanuts, the remaining coriander and some chilli (to taste). Dinner is ready, Chef!
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
NUTS & COCONUT SLURRY
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Combine the Cornflour with a splash of warm water, mixing to form a slurry. Dilute the slurry with the coconut milk and set aside.
TASTY TOFU
Return the pan to medium heat with a drizzle of oil. Fry the tofu, breaking it up as it fries, to resemble a mince-like appearance, 3-4 minutes (shifting constantly). Remove it from the pan and set aside.
CURRY, CORIANDER & CHILLI
Return the pan to medium heat. Fry the curry paste (to taste), the garlic and the ginger until fragrant, 1-2 minutes (stirring constantly). Add in the coconut-Cornflour slurry, ½ the coriander, some chilli (to taste) and a sweetener (to taste). Simmer until thickened to your desired consistency, 4-5 minutes (stirring occasionally). In the final 2-3 minutes, add in the spinach, cooking until wilted.
THE REUNION
Remove the sauce from the heat and toss through the rice noodles and the tofu. Add a splash of water if your sauce is too thick.
TO THAI FOR
Plate up the Thai-style noodles, topped with the toasted Peanuts, the remaining coriander and some chilli (to taste). Dinner is ready, Chef!
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
NUTS & COCONUT SLURRY
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Combine the Cornflour with a splash of warm water, mixing to form a slurry. Dilute the slurry with the coconut milk and set aside.
TASTY TOFU
Return the pan to medium heat with a drizzle of oil. Fry the tofu, breaking it up as it fries, to resemble a mince-like appearance, 4-5 minutes (shifting constantly). Remove it from the pan and set aside.
CURRY, CORIANDER & CHILLI
Return the pan to medium heat. Fry the curry paste (to taste), the garlic and the ginger until fragrant, 1-2 minutes (stirring constantly). Add in the coconut-Cornflour slurry, ½ the coriander, some chilli (to taste) and a sweetener (to taste). Simmer until thickened to your desired consistency, 5-6 minutes (stirring occasionally). In the final 2-3 minutes, add in the spinach, cooking until wilted.
THE REUNION
Remove the sauce from the heat and toss through the rice noodles and the tofu. Add a splash of water if your sauce is too thick.
TO THAI FOR
Plate up the Thai-style noodles, topped with the toasted Peanuts, the remaining coriander and some chilli (to taste). Dinner is ready, Chef!
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
NUTS & COCONUT SLURRY
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Combine the Cornflour with a splash of warm water, mixing to form a slurry. Dilute the slurry with the coconut milk and set aside.
TASTY TOFU
Return the pan to medium heat with a drizzle of oil. Fry the tofu, breaking it up as it fries, to resemble a mince-like appearance, 4-5 minutes (shifting constantly). Remove it from the pan and set aside.
CURRY, CORIANDER & CHILLI
Return the pan to medium heat. Fry the curry paste (to taste), the garlic and the ginger until fragrant, 1-2 minutes (stirring constantly). Add in the coconut-Cornflour slurry, ½ the coriander, some chilli (to taste) and a sweetener (to taste). Simmer until thickened to your desired consistency, 5-6 minutes (stirring occasionally). In the final 2-3 minutes, add in the spinach, cooking until wilted.
THE REUNION
Remove the sauce from the heat and toss through the rice noodles and the tofu. Add a splash of water if your sauce is too thick.
TO THAI FOR
Plate up the Thai-style noodles, topped with the toasted Peanuts, the remaining coriander and some chilli (to taste). Dinner is ready, Chef!
Frequently Asked Questions
What is the preparation time for Lush Coconut Curry Noodles?
The preparation time for Lush Coconut Curry Noodles with toasted peanuts is between 25 and 45 minutes.
What is the total time required to make Lush Coconut Curry Noodles with toasted peanuts?
The total time required to make Lush Coconut Curry Noodles with toasted peanuts is between 30 and 50 minutes.
How many servings does Lush Coconut Curry Noodles provide?
4 servings
What are the main ingredients in Lush Coconut Curry Noodles?
Coconut Milk, Cornflour, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove/s, Garlic Cloves, Non-GMO Tofu, Peanuts, Spice & All Things Nice Thai Red Curry Paste, Spinach
What is the nutritional information of Lush Coconut Curry Noodles?
Calories: 707, Carbs: 84 grams, Fat: grams, Protein: 22.4 grams, Sugar: 4.7 grams, Salt: 1655 grams
How do I prepare Lush Coconut Curry Noodles?
TO THAI FOR: Plate up the Thai-style noodles, topped with the toasted peanuts, the remaining coriander and some chilli (to taste). Dinner is ready, Chef! THE REUNION: Remove the sauce from the heat and toss through the rice noodles and the tofu. Add a splash of water if your sauce is too thick. CURRY, CORIANDER & CHILLI: Return the pan to medium heat. Fry the curry paste (to taste), the garlic and the ginger until fragrant, 1-2 minutes (stirring constantly). Add in the coconut-cornflour slurry, ½ the coriander, some chilli (to taste) and a sweetener (to taste). Simmer until thickened to your desired consistency, 4-5 minutes (stirring occasionally). In the final 2-3 minutes, add in the spinach, cooking until wilted. TASTY TOFU: Return the pan to medium heat with a drizzle of oil. Fry the tofu, breaking it up as it fries, to resemble a mince-like appearance, 3-4 minutes (shifting constantly). Remove it from the pan and set aside. NUTS & COCONUT SLURRY: Place the peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Combine the cornflour with a splash of warm water, mixing to form a slurry. Dilute the slurry with the coconut milk and set aside. OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Lush Coconut Curry Noodles?
Coconut Milk, Cornflour, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove/s, Garlic Cloves, Non-GMO Tofu, Peanuts, Spice & All Things Nice Thai Red Curry Paste, Spinach
How many calories does Lush Coconut Curry Noodles have?
707 calories
How much fat content does Lush Coconut Curry Noodles have?
grams
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