WeeknightJanuary 10, 2025 · vegetarian · vegan
Khao soi-inspired curry noodles
Coconut curry noodles with air-fried tofu and crunchy wontons, because Thai places rarely do a veg version.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 2–3
Dinner today was a lovely take on khao soi. This dish came together after finding fresh noodles at Whole Foods. Normally it's hard to find vegetarian or vegan versions at Thai restaurants, so here's our take.
Tag someone who would love this recipe and let me know what tweaks you made to improve it.
How it came together
Khao soi-inspired curry noodles
What you'll need
To stir-fry
To air-fry
To garnish
How to make it
- 1
Air-fry the tofu: toss tofu with cornstarch, olive oil, soy sauce and sriracha. Air-fry at 375°F for 15 minutes until golden and crispy.
- 2
Cook noodles or rice: prepare noodles per the package, or steam jasmine rice.
- 3
Stir-fry the base: heat olive oil in a skillet or wok. Sauté onion with salt until soft. Add ginger and garlic, stir until fragrant.
- 4
Veggies and curry sauce: add veggies, stir-fry 5 minutes, then stir in curry paste, coconut milk, broth, sugar, tamari and lime juice. Simmer 10 minutes.
- 5
Combine: toss noodles into the curry sauce, or pour sauce over rice. Top with tofu.
- 6
Serve: garnish with crispy wontons, peanuts, basil, sesame seeds and a drizzle of sriracha.
Sean's tweaks
- Fresh noodles from Whole Foods started this whole thing. Dried egg noodles or rice work too.
Good to know
- Check your curry paste label if you want it fully vegan. Some contain shrimp paste.
More to cook
Made it? Tag @betterthantakeout.food so we can see.