Spicy Vegetarian Thai Noodle Bowl Recipe | Archana's Kitchen

Ingredients

• 500 grams Rice Vermicelli Noodles (Thin)
• 3 cups Vegetable stock
• 1 tablespoon Thai Red Curry Paste
• 2 teaspoons Dark soy sauce
• 1 tablespoon Rice Vinegar
• 2 inch Ginger grated
• 4 cloves Garlic minced
• 100 grams Tofu diced
• 2 Carrots (Gajjar) julienned
• 1/2 Red Bell pepper (Capsicum) thinly sliced
• 1/2 Yellow Bell Pepper (Capsicum) thinly sliced
• 10 Baby corn sliced
• 1 English Cucumber cut into wedges
• 1 sprig Basil leaves
• 1 sprig Mint Leaves (Pudina)
• Coriander (Dhania) Leaves few sprigs
• 1/4 cup Alfalfa Sprouts
• 1/4 cup Roasted Peanuts (Moongphali)
• 2 teaspoons Chilli oil
• 1/2 cup Sesame seeds (Til seeds)
• Salt and Pepper
• Thai Red chilli (Birds Eye Chilli) deseeded for garnish
• Lemon wedges for serving