Have everything pre-sliced and ready to go so this comes out best!
1 large bell pepper julienned
6 oz dried brown rice noodles
3 Tbsps Peanut Oil
1/4 cup vegan fish sauce (at your asian market)
1/4 cup fresh lime juice
1 cup sugar
1 1/2 – 2 tsp red curry paste
4 cloves garlic minced
4 oz tofu finely diced tossed with 1 tsp nutritional yeast or 1 egg if you’re not plant based
6 green onions chopped into 1 cm pieces
1 cup bean sprouts (optional)
1/2 cup dry roasted lightly salted peanuts crushed
4 tbsps chopped fresh cilantro
First, get water boiling for noodles and heat the peanut oil in a wok or large skillet over med-high heat. Add bell peppers to oil and toss and fry until browned a bit.When water is boiling, remove to cool burner and add rice noodles, soak for 10 mins.
While peppers are cooking and noodles are soaking, mix fish sauce, lime juice, sugar and curry paste together in a bowl. Add the garlic to the peppers. Toss a minute. Add the tofu/nutritional yeast combo or 1 egg to pepper/garlic mixture, scramble quickly together. Add the drained rice noodles and toss them to coat with everything. Add the fish sauce mixture and let cook for 30 secs. Add the green onions, bean sprouts and peanuts. Toss well.
Serve and top with cilantro and lime wedges.