Thai Noodle Casserole Dump Bake!
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
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