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A noodle casserole with tofu, edamame, red peppers, spinach, scallions, and lime wedges in a creamy sauce, served in a white baking dish with utensils.
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4 from 26 ratings

Thai Noodle Casserole (Dump & Bake!)

This creamy vegetarian Thai noodle casserole is a one-dish, dump-and-bake dinner packed with spicy coconut flavor. Ready with just 10 minutes of hands-on time using simple ingredients. Weeknight win!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: Thai
Diet: Diabetic, Halal, Hindu, Kosher, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: cozy weeknight dinner, Thai noodle casserole, Thai red curry with tofu, weeknight vegetarian casserole
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 2 13-oz cans coconut milk 760 mL
  • 1 cup vegetable broth 236 mL
  • 2 Tbsp Thai red curry paste 30 g
  • 2 Tbsp soy sauce 30 mL
  • 1 Tbsp chili garlic sauce 15 g
  • 1 Tbsp grated ginger
  • 8 oz udon noodles 226 g
  • 1 14-oz package extra firm tofu cut into bite-sized cubes, 400 g
  • 1 red bell pepper cut into bite-sized pieces
  • 1 cup shelled edamame
  • 1 8-oz can water chestnuts drained, 226 g
  • 2 handfuls roughly chopped fresh spinach
  • Serve with chopped green onions and fresh lime juice

Instructions

  • Preheat oven to 375°F (190°C).
  • Sauce: Into a large (9x13 inch or similar) casserole dish, dump 2 13-oz cans coconut milk, 1 cup vegetable broth, 2 Tbsp Thai red curry paste, 2 Tbsp soy sauce, and 1 Tbsp chili garlic sauce, and 1 Tbsp grated ginger. Whisk to combine.
    A white baking dish with remnants of batter and a metal whisk, sitting on a red-tiled surface.
  • Fillings: Add 8 oz udon noodles, using a spoon to separate the noodles from each other (they'll stick together if they're touching while cooking–if needed, layer some noodles on bottom and some above the other ingredients to fully separate them).
    Add 1 14-oz package extra firm tofu (cubed), 1 red bell pepper (chopped), 1 cup shelled edamame, and 1 8-oz can water chestnuts (drained). Gently stir to combine.
    A white dish filled with tofu cubes, sliced water chestnuts, edamame, red bell pepper pieces, and a light-colored sauce, with a spoon partially visible.
  • Bake: Tightly cover with aluminum foil and bake for 20 to 30 minutes, or until noodles are al dente (mostly tender but still have a little firmness in the middle).
    A casserole dish filled with soup containing tofu cubes, red bell pepper pieces, green edamame, and noodles in a creamy broth.
  • Spinach: Stir in 2 handfuls roughly chopped fresh spinach and return to the oven for 10 minutes, uncovered, until noodles are tender.
  • Serve warm, finishing with fresh lime juice and chopped green onions.
    A bowl of noodle soup with tofu cubes, sliced green onions, red bell peppers, and lime wedges, served on a red tile surface with a fork in the bowl.

Video

Notes

Store leftovers in an airtight container for up to 4 days in the fridge.
Reheat gently in the microwave, adding a splash of water or broth if the noodles have thickened.
Leftovers will not freeze well because of the coconut base and noodles.
Can I make it ahead of time? This makes a great prep ahead casserole! Assemble everything up until Step 3, then tightly cover. Store in the fridge for up to 2 days. Just wait to add the noodles until just before baking.
Adjusting the spice level: If you are sensitive to spiciness, reduce the amount of Thai curry paste added. However, if you prefer it spicier, you can always add more. Be sure to taste and adjust as desired. If it's too spicy after baking, add a bit more coconut milk to tone it down.
 

Nutrition

Serving: 1serving | Calories: 640kcal | Carbohydrates: 56g | Protein: 24g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1180mg | Potassium: 720mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2600IU | Vitamin C: 42mg | Calcium: 130mg | Iron: 5.6mg
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