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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R148.26
for 4 servings · R37.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
Not in the Woolies basket — source these elsewhere:
- Non-GMO Tofu
- Flat Rice Noodles
- Spice & All Things Nice Thai Red Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Chilli, Coconut Milk, Cornflour, Flat Rice Noodles, Fresh Coriander, Garlic, Ginger, 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?
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. 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. 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. 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!
What should be prepared from my kitchen to make Lush Coconut Curry Noodles?
Chilli, Coconut Milk, Cornflour, Flat Rice Noodles, Fresh Coriander, Garlic, Ginger, 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