Thai Curried Noodles with Tofu

Thai Curried Noodles with Tofu: Submitted by: Sugar | Date Added: 25 Oct 2009 Ingredients:

Dried or fresh egg or wheat noodles
1/2 package medium-firm tofu, cut into cubes
1 red bell pepper
1 green bell pepper
handful of fresh shiitake mushrooms
generous handful fresh coriander
2 spring onions, sliced or cut lengthwise into matchstick pieces
1/2 cup coconut milk
1 lime, cut into wedges
3 Tbsp. soy sauce
oil for stir-frying

PASTE:
1/2 tsp. turmeric
3 cloves garlic
1-2 fresh red chilies (de-seeded if you prefer less spice)
1 thumb-size piece of fresh ginger
1 Tbsp. ground coriander
1 tsp. cumin
1/2 tsp. ground cardamon
1/4 tsp. ground cloves
1/4 tsp. cinnamon
2 Tbsp. fish sauce
sugar to taste (Optional)

Cooking Instructions:

Cook noodles according to instructions on package. If boiling dried noodles, be sure to rinse well after cooking with cold water to keep them from sticking together. The noodles will be stir-fried later, so try not to over-cook at this point. Set aside. To make the curry paste, place all paste ingredients in a food processor or chopper. Process well. Or, mince ingredients well and pound together with a pestle & mortar. Heat a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil and swirl around, then add the paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute). Add a few Tbsp. of the coconut milk and stir into the paste, then add the vegetables. Stir-fry 2-3 minutes, or until mushrooms are cooked and bell peppers are bright in color. (Add a little more of the 1/2 cup coconut milk if your wok/pan becomes too dry). Add the remaining coconut milk plus the soy sauce. Stir-fry everything together, then add the noodles and tofu. Using 2 utensils, gently stir-fry the noodles, lifting and turning them as you do so. Stir-fry in this way until noodles absorb most of the coconut-curry sauce (1-2 minutes). Taste-test the noodles, adding more fish or soy sauce if not salty enough, and a little sugar if too sour. If your noodles happen to be too salty for your taste, add 1-2 Tbsp. lime juice.

Serve noodles hot from the wok with generous amounts of fresh coriander and spring onion sprinkled over. Add lime wedges on the side and squeeze over before eating. ENJOY!