Ingredients
Units
Scale
- pad thai rice noodles
- 1 medium onion
- 1 red bell pepper
- 1 tbsp minced garlic
- 4 tbsp red curry paste
- 1 tbsp olive oil
- 1 can full fat coconut milk
- 1/2 cup vegetable broth
- 1/2 cup mango puree, (I used 1.5 cups frozen mango chunks)
- 1/2 tsp ginger, (I used fresh minced ginger)
- crispy baked tofu, (recipe below)
Garnishes
- Dang Foods Original Coconut Chips
- sesame seeds
- fresh cilantro
- lime
Crispy Baked Tofu
- 1 block extra firm tofu
- 1 tbsp arrowroot powder/starch
- 1 tbsp olive oil
- 1 tbsp liquid aminos/Tamari
- salt + pepper
Instructions
- Preheat your oven to 400 degrees
- Press your tofu (or gently squeeze out excess water), then cut into cubes
- In a large bowl, toss the tofu with arrowroot, olive oil, liquid aminos, and salt and pepper. Place onto a parchment lined baking sheet and bake for 20-30 minutes while you prepare the rest of the dish
- In a large skillet, heat the olive oil over medium heat, then add the garlic, onion and pepper and saute until they start to soften
- In a food processor, blend your mango until it’s smooth
- Boil your water to cook the pasta
- Stir in the curry paste and coat the onion and pepper well, then add the coconut milk and broth. Bring it to a simmer, stirring frequently
- Add the mango puree to the skillet, stir
- Turn the heat down to low and let the sauce thicken, stirring occasionally
- Add your noodles to the boiling water and cook according to package directions, drain, rinse and add to the skillet with the sauce. Toss to coat the noodles well
- Serve in bowls and garnish with crispy tofu, Dang Foods coconut chips, cilantro, sesame seeds and limes (juiced)
Notes
** Recipe adapted from RecipeTin Eats
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 2 people