Spicy Vegetarian Thai Noodle Bowl Recipe
A perfect blend of flavors and textures, the Spicy Vegetarian Thai Noodle Bowl is a hearty yet refreshing dish that brings together the heat of Thai red curry paste, the crunch of fresh vegetables, and the subtle richness of grilled tofu. With the vibrant colors of bell peppers, baby corn, and cucumber, this bowl is as visually appealing as it is delicious. Whether you’re looking for a wholesome dinner or a crowd-pleasing meal for a gathering, this Thai-inspired dish is a satisfying choice. Let’s get into the step-by-step recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice Vermicelli Noodles (Thin) | 500 grams |
| Vegetable stock | 3 cups |
| Thai Red Curry Paste | 1 tablespoon |
| Dark Soy Sauce | 2 teaspoons |
| Rice Vinegar | 1 tablespoon |
| Ginger (grated) | 2 inches |
| Garlic (minced) | 4 cloves |
| Tofu (diced) | 100 grams |
| Carrots (julienned) | 2 medium |
| Red Bell Pepper (thinly sliced) | 1/2 |
| Yellow Bell Pepper (thinly sliced) | 1/2 |
| Baby Corn (sliced) | 10 pieces |
| English Cucumber (cut into wedges) | 1 |
| Fresh Basil Leaves | 1 sprig |
| Fresh Mint Leaves (Pudina) | 1 sprig |
| Fresh Coriander (Dhania) Leaves | Few sprigs |
| Alfalfa Sprouts | 1/4 cup |
| Roasted Peanuts (Moongphali) | 1/4 cup |
| Chili Oil | 2 teaspoons |
| Sesame Seeds (Til Seeds) | 1/2 cup |
| Salt and Pepper | To taste |
| Thai Red Chilli (Bird’s Eye Chilli) | 1, deseeded (for garnish) |
| Lemon Wedges | For serving |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 4
Instructions
-
Cook the Rice Noodles
Begin by cooking the rice vermicelli noodles. Bring a saucepan of water to a rolling boil. Once the water is boiling, add the noodles and cook them for 3-4 minutes. When done, turn off the heat, drain the noodles, and transfer them to a strainer. Rinse the noodles under cold water to stop the cooking process and prevent them from becoming overcooked. Drizzle a little oil over the noodles to keep them from sticking together, and set them aside. -
-
Grill the Tofu
While the noodles are cooking, prepare the tofu. Rub the tofu cubes with chili oil, and sprinkle them with sesame seeds, salt, and pepper. Heat a grilling pan over medium heat and place the tofu cubes on the pan. Grill them for 2-3 minutes on each side, or until they have a nice golden crust. Set the grilled tofu aside. -
Stir-Fry the Vegetables
In a wok, heat 1 teaspoon of oil over medium-high heat. Add the julienned carrots, sliced bell peppers, and baby corn to the wok. Stir-fry the vegetables for 2-3 minutes until they are just tender but still have some crunch. Add the cooked rice noodles to the wok and stir-fry for an additional 30 seconds to heat them through. Turn off the heat and set the vegetable-noodle mixture aside. -
Prepare the Thai Curry Sauce
Heat a medium saucepan over medium heat and add 1 teaspoon of oil. Once the oil is hot, add the grated ginger and minced garlic, stir-frying them for a few seconds until fragrant. Add the Thai red curry paste and cook for 3-4 minutes to allow the paste to release its flavors. Pour in the vegetable stock, rice vinegar, and soy sauce. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, allowing the sauce to develop its depth of flavor. Taste the sauce and add salt and pepper as needed. (Note: Be cautious with the soy sauce as it is quite salty.) -
Assemble the Noodle Bowls
To assemble the bowls, divide the stir-fried vegetable-noodle mixture evenly among four serving bowls. Pour 3/4 cup of the warm Thai curry sauce into each bowl, covering the noodles and vegetables. -
Garnish and Serve
Sprinkle the bowls with fresh herbs such as basil, mint, and coriander leaves. Add a handful of alfalfa sprouts and roasted peanuts for crunch. Drizzle some extra chili oil over the top for an added kick. Garnish with a deseeded Thai red chili (Bird’s Eye chili) and a wedge of lemon for a zesty touch.
Serving Suggestions
Serve the Spicy Vegetarian Thai Noodle Bowl as a satisfying dinner or as part of a spread for a casual gathering. It’s light yet filling, with vibrant flavors that are sure to impress your guests. For dessert, follow up with a refreshing Tender Coconut Ice Cream for the perfect end to this Thai-inspired meal.
Tips for the Perfect Thai Noodle Bowl
- Vegetable Options: Feel free to experiment with different vegetables depending on what’s in season or what you have on hand. Broccoli, zucchini, or snap peas would work wonderfully in this dish.
- Spice Level: Adjust the amount of chili oil and Thai red chili to suit your spice preference. If you prefer a milder dish, use less chili oil and omit the Thai chili garnish.
- Tofu Tip: If you’re not a fan of tofu, you can substitute it with tempeh, seitan, or even a mix of grilled vegetables for a completely plant-based protein option.
This Spicy Vegetarian Thai Noodle Bowl brings a perfect balance of spicy, tangy, and savory flavors while offering a delicious variety of textures—from the crunch of fresh vegetables and roasted peanuts to the silkiness of the noodles and tofu. Whether you are cooking for a weeknight dinner or hosting friends, this vibrant, healthy dish will be a hit every time.
