Prepare the noodles as per the package instructions. Once cooked, set them aside. Lightly toss the noodles in a drizzle of olive oil to prevent sticking.
Heat 1 tablespoon of oil in a 10-inch skillet over medium high heat. Add chopped onions, garlic, ground ginger, red pepper flakes, and ⅛ teaspoon of salt. Cook while stirring occasionally until the onions become translucent, about 4 minutes.
Add the curry paste to the skillet and stir frequently for 1 minute to enhance the flavors.
Pour in the broth and coconut milk, stirring occasionally. Bring it to a simmer, then lower the heat to medium-low.
Add the diced tofu.
Incorporate the snow peas and broccoli and let the curry simmer for 15 minutes, stirring occasionally.
Finally, stir in the lemon juice and serve the curry over the cooked noodles or rice.
Notes
Spice it up: Like it hot? Add more green curry paste or chopped jalapeños/serranos to taste.
Cool it down: If it's too spicy, stir in extra coconut milk and broth to mellow the heat.
Thicken it up: Want a thicker curry? Use less broth in the recipe for a sauce-like consistency – perfect for grilled chicken or fish!
Swap your veggies: Experiment with different vegetables! Baby bok choy, eggplant, bell peppers, broccoli, carrots, spinach, and cauliflower all work well.