Instructions

1. 1

   Place the rice noodles into a spacious bowl and cover them with very hot tap water. Stir gently to prevent clumping. Allow them to soak for 25 minutes, then drain thoroughly.

2. 2

   In the meantime, cut the tofu into cubes measuring 1/2 inch. Arrange the cubes on a stack of paper towels, then place another layer on top to absorb excess moisture. Let them drain for 10 to 15 minutes while you prepare the vegetables. Remove the seeds from the bell pepper and slice it thinly. Trim the ends of the bok choy, slice the stems, and keep the leaves intact.

3. 3

   Heat vegetable oil in a large nonstick skillet over medium heat. Once the oil is shimmering, add the tofu and season with salt and pepper. Cook the tofu, tossing occasionally, until it turns golden brown on most sides, approximately 5 minutes. Create a space in the center of the skillet and add the curry paste.

4. 4

   Sauté the curry paste while stirring continuously for just a few seconds until it becomes aromatic (it may begin to splatter), then pour in the coconut milk.

5. 5

   Mix in the lime juice, fish sauce, and brown sugar, stirring well to combine. Bring the mixture to a gentle simmer, then incorporate the red pepper and cook until it is crisp-tender, about 4 to 5 minutes.

6. 6

   Introduce the drained noodles and bok choy into the skillet, and stir and toss frequently to ensure even cooking and to avoid clumping, until the noodles are tender, which should take about 5 minutes. Fold in the basil leaves and serve immediately.

Nutrition Information