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Green Curry Tofu Noodle Bowl

Green Curry Tofu Noodle Bowl

Prep: 10 min
Cook: 30 min
Total: 40 min
Servings: 4

⁣A colorful, Thai inspired noodle dish made with coconut milk, sautéed veggies, tofu and fresh herbs.

Author Realizing Fitness
by Realizing Fitness
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Green Curry Noodle Bowls (4 Servings)
Needed Kitchenware: Frying pan, blender
Curry Sauce
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 medium onion, sliced
  • 1 head broccoli florets
  • 1 can full fat coconut milk
  • 200 ml vegetable stock
  • 2-4 Thai green chili peppers, seeds and stems removed
  • 2 tbsp green curry paste
  • ½ cup cilantro, leaves and stem
  • salt, to taste
Noodles & Veggies
  • 2 tbsp coconut oil, divided
  • 1 block extra firm tofu
  • 3 tbsp tamari
  • handful of sugar snap peas
  • handful of green beans
  • 6 baby bok choy
  • salt, to taste
  • 4 servings of pasta (I used Palmini Angel Hair)
  • cilantro, to garnish
  • Thai basil, to garnish
Recipe Directions


  • In a frying pan over medium heat, cook garlic and ginger until fragrant. Add onion and cook until translucent.
  • Toss in broccoli florets and cook for a few minutes, until broccoli is bright green and nearly tender. Season with salt.
  • Add coconut milk and veggie stock. Simmer until broccoli is tender. Transfer to a high speed blender with all other remaining sauce ingredients. Blend until smooth.
  • Taste and adjust seasoning.
  • In a frying pan over medium-high heat, cook tofu in 1 tablespoon oil until golden on all sides. Toss in tamari. Remove from pan and set aside.
  • Add remaining oil to the same pan. Toss in green beans and snap peas. Cook until nearly tender. Season with salt. Add in baby bok choy and cook until leaves have wilted and stalks are tender.
  • Add tofu back into your pan along with sauce.
  • Rinse and drain your Pamlini noodles. Toss into your pan and heat until everything is hot.
  • Garnish with fresh Thai basil and coriander. Enjoy!

If you substitute the Palmini noodles for your own, cook the noodles according to the instructions on the package and rinse in cold water. Set aside and have it ready before step 5.

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Recipe nutrition

Nutritional Information

Yield: Green Curry Noodle Bowls
Servings: 4
Information per serving:
Energy: 329 kcal
Carbohydrate: 21.9 g
Protein: 20.9 g
Fiber: 7.6 g
Sugar: 7 g
Fat: 20.6 g
Monounsaturated Fat: 2.4 g
Polyunsatured Fat: 3.4 g
Omega-3: 0.3 g
Omega-6: 2.9 g
Saturated Fat: 13.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 73.9 mg 17% DV
Folate: 190.7 µg 48% DV
A: 528.8 IU 76% DV
B1: 0.2 mg 20% DV
B2: 0.3 mg 27% DV
B3: 2.4 mg 17% DV
B5: 1.5 mg 30% DV
B6: 1.5 mg 30% DV
B12: 0.6 mg 25% DV
C: 128.3 mg 171% DV
D: 24 IU 4% DV
E: 1.3 mg 9% DV
K: 171.5 µg 191% DV
Calcium: 560.4 mg 56% DV
Copper: 0.4 mg 42% DV
Iron: 5.6 mg 31% DV
Magnesium: 107.7 mg 34% DV
Manganese: 1.5 mg 83% DV
Phosphorus: 275.7 mg 39% DV
Potassium: 863 mg 18% DV
Selenium: 18.3 µg 33% DV
Sodium: 1313.8 mg 88% DV
Zinc: 2.1 mg 27% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

thai green curry noodle bowl with fresh vegetables

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