IE 11 is not supported. For an optimal experience visit our site on another browser.

One-Pot Thai Green Curry Noodles

Cook Time:
30 mins
Prep Time:
20 mins

Chef notes

Making curry paste from scratch might sound totally intimidating, but I promise you, it really couldn't be easier (with a food processor!) and it tastes truly out of this world. This fresh, vibrant recipe is one of my favorite meals because the noodles, crispy tofu and veggies can all be cooked up in one pan. Plus the delicious curry paste will keep fresh in the fridge for about a week. 


Thai Green Curry Paste
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • 1 (1-inch) piece fresh ginger or galangal
  • 1 Thai green chile
  • 1/2 stalk lemongrass, slightly pounded
  • 1 bunch fresh cilantro, stems and roots
  • 4 cloves garlic, peeled
  • 1 small shallot, peeled
  • 1 fresh lime, zest and juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
Noodles and Veggies
  • 1/2 block firm tofu, drained, pressed and cubed
  • 1 tablespoon cornstarch
  • neutral oil, as needed for cooking
  • 1 medium yellow onion, thinly sliced
  • 1 long red or Fresno chile, thinly sliced
  • 1 carrot, sliced lengthwise into thin strips
  • 1 bell pepper (any color), sliced thin strips
  • 1/4 cup frozen green peas, thawed
  • 6 ounces edamame spaghetti
  • Fresh cilantro leaves
  • 1/2 cup full-fat coconut milk
  • Fresh cilantro, to garnish
  • Lime wedges, to garnish
Fulfilled by


For the curry paste:

Dry roast the coriander and cumin seeds in the pot that you'll be using for the noodles for 2 to 3 minutes until fragrant. Set aside. In a food processor, add all ingredients for the curry paste (including the dry roasted spices) and pulse until well combined. The ingredients should be broken down into a chunky, pesto-like consistency. It should be spicy, tangy and slightly salty. Scoop out of the food processor and set aside.

For the tofu and noodles:


Coat the cubed tofu in the cornstarch until lightly covered. 


Heat a nonstick skillet over medium-high heat. Add in neutral oil to coat the pan. Once hot, add in the coated tofu and sear on all sides for about 2 to 3 minutes per side until golden brown. Remove and set aside to cool.


In the same pot, set over medium heat, coat the bottom with oil. Once hot, add in the onions, red chilies, carrots and bell peppers and begin sautéing. After 2 to 3 minutes, once the vegetables begin to release their moisture, add in the homemade green curry paste and sauté, making sure to incorporate the paste into the vegetables.


After about 3 to 4 minutes, once the mixture is fragrant and the paste has heated through, add in the peas, water and coconut milk. Mix well and bring to a simmer.


Once liquid is gently simmering, add in the noodles and cover. Cook noodles and veggies for about 5 to 8 minutes covered, until the sauce has reduced and thickened and the noodles are cooked to at least al dente. Taste and adjust seasoning if necessary.


Once the noodles are cooked, remove dish from the heat. Top each serving with crispy tofu cubes and add fresh cilantro or a lime wedge, if desired.