Savor the rich flavors of Thailand with a delightful twist that combines tofu and bacon for a comforting bowl of goodness!

1

Begin by cooking the egg noodles according to package instructions. This usually takes about 8–10 minutes. Drain and set aside.

2

While the noodles are cooking, heat a pan over medium heat and add the bacon. Cook until crispy and golden brown, around 5–7 minutes. Remove the bacon from the pan and set on paper towels to absorb excess grease.

3

In the same pan, add the chopped onion and minced garlic. Sauté for about 3–4 minutes until the onion becomes translucent.

4

Next, stir in the yellow curry paste and cook for another minute to enhance the flavors.

5

Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, stirring occasionally.

6

Add the cubed tofu and crumbled bacon to the curry broth. Let it cook for another 5 minutes to heat the tofu.

7

Season the curry with soy sauce, sugar, and salt to taste. Adjust the seasoning as needed.

8

Serve the curry over the cooked noodles and garnish with lime wedges and fresh coriander leaves.

2

• Add sautéed mushrooms for umami depth.
• Incorporate fresh veggies like bok choy or bell peppers for crunch.
• Top with crispy fried shallots for additional texture.

• Use firm tofu for better texture during cooking.
• Feel free to substitute bacon with a meat alternative or leave it out for a vegetarian option.
• Garnish with extra cilantro and lime for a fresh burst of flavor.

• fat: 30 grams
• protein: 20 grams
• calories: 650
• carbohydrates: 75 grams

This dish offers a great balance of protein from tofu and bacon, healthy fats from coconut milk, and carbohydrates from noodles, making it a satisfying meal.

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