Directions:

• Step 1: Cook the Noodles. Start by bringing a large pot of water to a boil. Once boiling, add the flat rice noodles and cook according to package instructions, usually about 4-6 minutes. Once cooked, drain and set aside.
• Step 2: Prepare the Tofu. While the noodles are cooking, press the firm tofu to remove excess moisture. Cut it into bite-sized cubes. In a large non-stick skillet, heat the neutral vegetable oil over medium-high heat. Add the tofu cubes, season with kosher salt and black pepper, and sauté until golden brown on all sides, approximately 6-8 minutes. Remove the tofu from the skillet and set aside.
• Step 3: Sauté the Vegetables. In the same skillet, add the sliced red bell pepper and chopped baby bok choy. Sauté for about 3-4 minutes until the vegetables are tender but still vibrant.
• Step 4: Add the Curry Paste. Stir in the Thai green curry paste, mixing it with the sautéed vegetables. Allow it to cook for another 2 minutes, letting the spices bloom.
• Step 5: Pour in the Coconut Milk. Pour in the canned light coconut milk, stirring well to combine it with the vegetables and curry paste. Bring the mixture to a gentle simmer.
• Step 6: Add Tofu and Seasonings. Return the cooked tofu to the skillet, along with the lime juice, fish sauce, and light brown sugar. Stir everything together and let it simmer for another 2-3 minutes to allow the flavors to meld. Taste and adjust the seasoning if necessary.
• Step 7: Combine with Noodles. Add the cooked rice noodles to the skillet, gently tossing to combine everything. Ensure the noodles are well-coated with the luscious green curry sauce.
• Step 8: Serve and Garnish. Serve the Green Curry Noodles hot, garnished with fresh basil leaves and lime wedges on the side for an extra zing.