Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, thai-style noodles in coconut sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Thai-Style Noodles in Coconut Sauce is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Thai-Style Noodles in Coconut Sauce is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook thai-style noodles in coconut sauce using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Thai-Style Noodles in Coconut Sauce:

1. Take 2 packages extra firn tofu
2. Take 2 tsp toasted sesame oil
3. Make ready 2 tsp Sriracha hot sauce, regular hot sauce or any chili powder
4. Prepare 2 pinch salt
5. Prepare 2 tbsp sugar
6. Get 1 lb very thin wheat noodles, like Japanese Somen Noodles
7. Get 1 tbsp sesame oil
8. Prepare 5 clove garlic, minced
9. Take 1 red bell pepper, cut into very thin slices
10. Make ready 1 zucchini, cut into thin strips
11. Take 2 tbsp Thai green curry paste
12. Take 1 cup coconut milk
13. Get 1/2 cup roasted, coarsely chopped peanuts

Continue cooking for ten minutes or until the noodles are softened. Ingredients of Thai-Style Noodles in Coconut Sauce. Add the curry paste and peanut butter and mix to combine. Then add the stock, fish sauce and brown sugar and bring to the boil.

Instructions to make Thai-Style Noodles in Coconut Sauce:

1. Preheat oven to 400°F.
2. Swaddle the tofu in paper towels or cheesecloth and place in a colander with a heavy pan or other weight on top. Let most of the water drain out.
3. In 2 glass baing dishes, combine the toasted sesame oil, hot sauce, salt, and sugar. Soak the blocks of tofu on each side in the sauce, then place in preheated oven for about 30 minutes. Turn over half way through baking.
4. When the tofu is done and cooled, cut each block into 1/2 inch cubes and set aside.
5. Cook noodles according to package and drain. Set aside.
6. Heat sesame oil in a wok. Add garlic and stir until it starts to turn golden. Add red bell pepper, zucchini, and scallions and stir-fry until the veggies are softened.
7. Add the Thai green curry paste, coconut milk and tamari sauce. When the coconut milk is warmed, add the tofu and cooked noodles and stir together to coat.
8. Turn off the heat and garnish with basil leaves. Add peanuts, and stir to mix. Serve hot and enjoy!

Add the curry paste and peanut butter and mix to combine. Then add the stock, fish sauce and brown sugar and bring to the boil. Place the noodles in a bowl and cover with boiling water. Thai Lemongrass Chicken Braised in Coconut Milk. Veggies and Noodles with Thai Coconut Curry Sauce aka Kate's Noodles & Company Bangkok Curry Semi-Knockoff Inspired by The Colorado Connection.

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