Ken's Thai Curry Tofu with Rice Noodles

Ingredients:

• 1 14 oz package of firm tofu
• 1 13 oz can coconut milk
• 2 tablespoons curry paste
• 1/2 to 1 Thai pepper, minced
• 1 red bell pepper, chopped
• 1/2 of a medium yellow onion, diced
• 1 medium-sized yellow squash, sliced
• handful of mung bean sprouts
• 1 teaspoon sugar
• 1 to 2 teaspoons soy sauce
• 2 or 3 fresh basil leaves, minced
• 1 package of rice noodles

Directions:

1. Heat coconut milk in a 2qt saucepan over medium heat.
2. When coconut milk is warm, add curry paste, sugar, and soy sauce.
3. Add Thai pepper, red bell pepper, onion, and tofu. Cook about 15 minutes.
4. Add yellow squash and mung bean sprouts, and cook another five minutes. Add basil in the last minute of cooking.
5. Rice noodles: Fill a 2 qt. saucepan about half way. Just before the water comes to a boil, turn the burner off, add the rice noodles, and cover. Let noodles soak 3-5 minutes. Noodles should be tender but not mushy. Drain and serve.