If you aren't used to preparing food with curry paste err on the side of caution, some pastes are hotter than others. I used red curry paste - but expect that yellow or green would be delicious as well. I used a whole-grain angel hair pasta, but any spaghetti-type noodle will work. If you are boiling the pasta (and not using leftovers) run the noodles under cold water after draining to cool them off. This is so the eggs don't cook on contact with the hot noodles.
1-2 teaspoons (red) Thai curry paste
6 ounces tofu, diced (roughly 2/3 cup)
1/2 cup cilantro, chopped
6 green onions, chopped
1/2 teaspoon sea salt
4 cups noodles, cold
2 tablespoons sesame or olive oil
peanuts, green onions and cilantro for garnish
Smash and spread the curry paste around the bottom of a medium bowl. Add one of the eggs and stir until the curry paste is well incorporated. Whisk in the rest of the eggs. Stir in the tofu, cilantro, green onions, and salt. Add the noodles. I've found it is easiest to work the egg evenly through the noodles if you use your hands and you don't get any noodle breakage.
Heat a well-seasoned skillet over medium heat. Place 1/3 cup of the noodle mixture into egg rings or handle-less, metal biscuit cutters and cook in batches for 3-5 minutes on each side, until golden. If the little bits of tofu and onions are escaping the noodles in the mixing bowl, just toss them into the egg ring on top of the noodles, those will end up on the bottom of the patty - nice and golden. To serve, season with salt and garnish with a sprinkling of green onion, cilantro, and peanuts.
Makes 8 -12.
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