Name: [NID] Thai Red Curry Egg Noodles & Tofu Stir-Fry with Veggie & Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Flat Noodles; 1 Red Onion; 1 Carrot; 2 Garlic; 1 packet Mild Thai Red Curry Paste; 1 Asian Greens; 400 g Firm tofu; 1 packet Crushed Peanuts

HelloFresh

Recipes

Thai Recipes

[NID] Thai Red Curry Egg Noodles & Tofu Stir-Fry

with Veggie & Crushed Peanuts

Get up to $175 off

Allergens:

Eggs

•Wheat

•Gluten

•Soy

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Flat Noodles

(Contains: Eggs, Wheat, Gluten; )

Red Onion

Carrot

Garlic

1 packet

Mild Thai Red Curry Paste

(Contains: Soy; )

Asian Greens

400 g

Firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Sesame, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )

Nutrition Values

Calories610 kcal

Energy (kJ)2550 kJ

Fat20.2 g

of which saturates3.6 g

Carbohydrate71.3 g

of which sugars10.6 g

Dietary Fibre13.3 g

Protein34.6 g

Sodium1040 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Cut onion (see ingredients) into wedges. Roughly chop Asian greens. • Cut firm tofu (see ingredients) into 2cm chunks.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add satay seasoning and cook, turning to coat, until fragrant, 1 minute. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, onion and Asian green until tender, 3-4 minutes.

• SPICY! This curry paste is hot! Add less if you're sensitive to heat! • Add coconut milk, the soy sauce, brown sugar, vinegar, sesame oil and water, simmer until slightly thickened, 2-3 minutes. Season to taste.

• Divide Thai red curry egg noodle stir-fry between bowls. Top with tofu. • Garnish with crushed peanuts. Enjoy!