1 package of rice noodles, or about 2 servings
1 Tbsp vegetable oil
1/2 small onion, chopped
1 summer squash, chopped
1 baby bok choy
1 Tbsp soy sauce
2-4 shishito, jalapenos, or serrano peppers, to top
2 Tbsp green curry paste
6 oz coconut milk
2 radishes, thinly sliced
Cook the rice noodles according to the package instructions. Toss with a teaspoon of oil and set aside.
Trim the bottom of the bok choy and cut in half.
Over high heat, sear the peppers. Set aside.
Lower heat to medium high. Add oil, then the onions, squash, and the 2 halves of bok choy to the pan. Brown the bok choy slightly, remove and side aside. Cook until squash is tender.
Add green curry paste and saute for 1 minute. Mix in the coconut milk. Add salt and pepper to taste and simmer for 3 minutes.
Stir in the noodles. Top with half the bok choy halves, radishes, and a seared pepper. Enjoy while hot!
Recipe and image adapted from: https://food52.com/recipes/35449-thai-green-curry-noodles