Thai Panang Curry with Spicy Yuba, Bok Choy, and Rice Noodles
We doubled down on the noodles in this easy Thai curry featuring a tangle of tender rice vermicelli and spicy yuba; our flavor-packed panang curry paste brings on more heat.
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Cooking tools:
- Wok
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 2½ ounces vermicelli rice noodles
- 1 head organic baby bok choy
- Sunbasket panang curry paste (mild green chiles - lemongrass - extra virgin olive oil - garlic - ginger - turmeric - coriander - cumin - ancho chile powder - cardamon)
- 2 tablespoons cashew butter
- ¼ pound Hodo organic spicy yuba noodles
- 3 ounces organic shredded carrots
- 1 tablespoon toasted sesame seeds
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