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Ingredients
  • 6 ounces flat rice noodles, such as A Taste of Thai linguini
  • 16 ounces firm tofu
  • 1 red bell pepper
  • 12 ounces baby bok choy
  • 1 teaspoon neutral vegetable oil
  • Kosher salt and fresh black pepper
  • 3 tablespoons Thai green curry paste, such as Thai Kitchen
  • 1 ¼ cups canned light coconut milk
  • Juice of 1 lime, 2 to 3 tablespoons, plus more lime wedges for serving
  • 1 ½ tablespoons fish sauce, check labels for vegan and vegetarian, I recommend Halo brand
  • 1 tablespoon light brown sugar
  • ½ cup fresh basil leaves
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