Instructions

• Put the rice noodles in a large bowl, cover with very hot tap water, stir to separate them, and let soak for 25 minutes. Drain and set aside.
• While the noodles soak, cut the tofu into 1/2-inch cubes. Lay the cubes on a layer of paper towels, cover with another layer of paper towels, and let drain for 10 to 15 minutes while you prepare the vegetables. After draining, gently pat the tofu dry with paper towels.
• Core the red bell pepper and thinly slice it. Trim the ends from the baby bok choy, slice the stems, and leave the leaves whole.
• Heat a large nonstick skillet over medium heat and add 1 teaspoon neutral vegetable oil. Warm until the oil shimmers.
• Add the tofu to the skillet, season with kosher salt and fresh black pepper, and cook, tossing occasionally, until the cubes are golden on most sides, about 5 minutes.
• Push the tofu toward the edges of the skillet to make a well in the center. Add 3 tablespoons Thai green curry paste to the well and fry, stirring constantly, for just a few seconds until fragrant (the paste may spit).
• Pour in 1 1/4 cups canned light coconut milk. Add the juice of 1 lime (about 2 to 3 tablespoons), 1 1/2 tablespoons fish sauce, and 1 tablespoon light brown sugar. Stir to combine.
• Bring the mixture to a simmer.
• Add the sliced red pepper and cook, stirring occasionally, until the pepper is crisp-tender, about 4 to 5 minutes.
• Add the drained rice noodles and the bok choy to the skillet. Cook, stirring and tossing often to prevent clumping and to ensure even cooking, until the noodles are tender and the bok choy stems are softened, about 5 minutes.
• Remove the skillet from the heat and stir in 1/2 cup fresh basil leaves until wilted. Taste and adjust seasoning with salt and pepper if desired.
• Serve immediately, with lime wedges for squeezing if you like.