Answer a few questions for me before reading this post. Do you like when your tongue tingles after eating? Do you mind if your apartment smells of curry for at least a day? And finally, do you mind if certain cookware is stained a bright yellow after cooking a meal? Depending on how you answered that, this dish could either be the best thing that happened to you (slight overstatement) or the last thing you should think of cooking. So for those who fall in the “yes” camp, this dish is sunny, warming, and absolutely delicious. We’ve made it twice so far and both times we both had to go back for seconds. No questions asked.

Ingredients:
(serves 2 or 4 with leftovers, depending on you’re curry addiction)
1 Tbsp veggie oil
2 Tbsp fresh garlic, minced
3 Tbsp red curry paste
1 pkg extra firm tofu, pressed and cubed
2 cups unsweetened coconut milk
1 1/2 cups water
2 tsp ground turmeric
2 Tbsp soy sauce
1 tsp sugar
1 tsp kosher salt
2 Tbsp fresh lime juice
1 lb dried chinese egg noodles

**garnish – thinly sliced green onion

This recipe comes together quickly if you have everything prepped ahead of time. Heat your oil over medium heat in a large, deep skillet. Add minced garlic and saute for 1 minute, add curry paste. Mix to combine and add the coconut milk, water, turmeric, soy sauce, sugar and salt. Bring heat up to medium high and let simmer for 5 minutes. Put water on to boil for noodles. Add cubed tofu to the curry sauce and mix to combine. Once your water is boiling, add noodles and prepare according to package instructions. Turn off curry sauce, add lime juice and mix to combine. Drain noodles and mix in with curry sauce. Garnish with sliced green onion (not optional, it really adds to the overall dish).

Chiang Mai noodles traditionally come with fried noodles on top of the soft, but I chose to skip that step both for dietary and time reasons. And let me assure you, we didn’t miss it one bit!