May 7, 2013 
One of my all-time favourite dishes. This is quick and easy to prepare so have everything sliced and diced before you start cooking otherwise you will get caught out.
Ingredients
- 50 grams rice vermicelli noodles
- 1 tablespoon peanut oil
- 2 tablespoons red curry paste
- 50 grams mushrooms, sliced (can use straw, shiitake, button)
- 50 grams red capsicum, thinly sliced or diced
- 2 cups coconut milk (for a less rich laksa, substitute 1 cup of coconut milk for water or mild stock)
- 200 grams tofu (I like to use a combination of tofu puffs, fried tofu and firm tofu)
- 100 grams bok choy, washed well and sliced
To serve
- bean shoots
- fresh coriander
- Thai mint leaves
- dried fried shallots
- sweet chilli sauce
Method
Place rice noodles in a bowl and cover with boiling water. Allow to stand for two minutes before draining.
Meanwhile, warm oil in a heavy-based saucepan. Add red curry paste and stir for a few minutes until aromatic, then mushrooms and red capsicum and stir until evenly coated with paste.
Add coconut milk and tofu and barely simmer on a medium heat for a several minutes until heated through.*
Taste the laksa liquid at this point and add more red chilli paste if you wish.
Add bok choy and cook for a few minutes or until bok choy has softened and warmed through.
Place drained vermicelli noodles in each bowl and top with tofu, veggies and laksa liquid.
Finish with a small handful of bean shoots, topped with chopped herbs, a sprinkling of dried fried shallots and a drizzle of sweet chilli sauce.
* You can add cooked prawns or a good quality tinned tuna at this point.
Veg In by Flip Shelton
Published by Wakefield Press, RRP $12.95
www.wakefieldpress.com.au
