- Prep
- 10 min
- Cook
- 15 min
- Total time
- 25 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 380 kcal
Quick summary
“A tasty express Thai-style stir-fry of wide rice noodles with granulated vegetable protein in a rich red curry and coconut milk sauce. Finished with crunchy bell pepper, ginger, and lime juice.”
What you need to know
- The wide rice noodles are just hydrated in hot water off the heat to maintain the al dente bite in the wok.
- Toasting the red curry paste in hot coconut oil releases its aromatic oils and intensifies the flavor.
- Whole coconut milk cooked with soy sauce and brown sugar creates the classic Thai sweet, sour, and spicy balance.
Ingredients
Main
- g Wide rice noodles ("Pad Thai" style)
- tablespoon Coconut oil or vegetable oil
- unit Cebola média, picada finamente
- cloves Cloves of garlic, minced
- piece Fresh ginger (2cm), grated
- g Granulated vegetable protein (fine textured soy or mushroom-based), hydrated and squeezed
- tablespoons Thai red curry paste (adjust to your taste)
- ml Full-fat coconut milk (one can)
- unit Medium red bell pepper, diced into small cubes
- tablespoon Soy sauce or tamari (for gluten-free version)
- tablespoon Brown sugar or maple syrup
- unit Tahiti lime juice
- cup Vegetable broth (optional, to adjust consistency)
- Salt
- Black pepper
- Chopped fresh coriander (to serve)
- Lemon slices (for serving)
- Fresh red pepper, sliced (optional, for serving)
Instructions
Principal
- Initial Preparation: Hydrate the rice noodles according to the package instructions. Generally, just let it soak in hot water for 5-8 minutes until al dente. Drain well and set aside. If using textured soy protein, hydrate it in hot water, drain, and squeeze out the excess liquid.
- Aromatic Sauté: Heat the coconut oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the garlic and grated ginger, cooking for another 1 minute until fragrant. The professional technique is not to burn these aromatics.
- Thai Flavor: Add the red curry paste to the pot and sauté for 1-2 minutes, stirring constantly. The secret of this recipe is to toast the curry paste; this releases their essential oils and deepens the flavor of the sauce.
- Base of the "Cake": Combine the hydrated vegetable protein and the chopped red bell pepper. Sauté for 3-5 minutes, breaking the protein with a spoon and mixing well with the curry paste. This ensures that every little piece absorbs the seasoning.
- Creamy Sauce: Pour in the coconut milk, soy sauce, and brown sugar. Mix everything and let it boil gently. Reduce heat to medium-low and cook for 5-7 minutes, or until the sauce thickens slightly. Add the vegetable broth if you prefer a more fluid sauce.
- Finishing and Adjustments: Remove from the heat and incorporate the lemon juice. Taste and adjust the salt, pepper, and heat, if necessary. The most important tip is to always taste and balance the flavors to achieve perfection.
- Serving: Add the drained rice noodles directly to the pot with the sauce and mix gently to coat all the strands. Serve immediately in deep plates, garnishing with chopped fresh cilantro and lemon slices. Optionally, garnish with fresh pepper slices for an extra touch of heat.
Chef's tips
- Squeeze the hydrated vegetable protein well with your hands to eliminate water before sautéing in the curry.
- Keep the wok or frying pan on medium-high heat to sear the vegetables while keeping the bell pepper crispy.
- Finish with fresh lemon juice only with the pan off the heat to preserve the lively acidity.
Variations
- Add fresh bean sprouts (moyashi) and chopped roasted peanuts on top just before serving.
- Incorporate small broccoli florets or chopped green beans along with the sautéed red bell pepper.
- Add fresh Thai or common basil leaves in the last 30 seconds of frying.
Substitutions
- Granulated vegetable soy protein can be swapped for chopped fresh mushrooms (like eryngii or shimeji) or pressed tofu.
- The wide Pad Thai-style noodles can be swapped for thin rice noodles (vermicelli) or vegan ramen noodles.
- The Thai red curry paste can be replaced by yellow curry paste for less heat.
How to store
Conserve em vasilha fechada na geladeira por até 3 dias. Para reaquecer mantendo a umidade dos noodles, coloque na frigideira com 2 colheres de sopa de água em fogo médio mexendo rapidamente.
Can it be frozen?
Freezing the ready-made dish with rice noodles is not indicated, as the noodle absorbs liquid in the freezer and falls apart into mushy pieces when thawed.
What to serve with
Pairs with Thai iced tea with plant-based milk, fresh rice paper spring rolls, or mild beer.
Frequently asked questions
How to prevent rice noodles from sticking into a compact mass?
Hydrate the rice noodles for 5 to 8 minutes in warm water until flexible, rinse in cold water, and add to the wok only in the final minutes to coat in the sauce.
Is commercial red curry paste very spicy?
Traditional Thai pastes contain considerable pepper; if you are sensitive to spiciness, start by using only 1 tablespoon and adjust to taste.
Can I use fish sauce (nam pla) if it is not vegan?
Yes, if you do not follow a strict vegetarian diet, replace the soy sauce with 1 tablespoon of authentic nam pla to add deep salty umami.
How to remove the characteristic taste of textured soy protein?
Hydrate the soy in boiling water with a tablespoon of lemon juice or vinegar, rinse under running water, and squeeze completely in a clean cloth before sautéing with the garlic and ginger.
