One-Pan Red Thai Curry Noodles

Method

1. 1
   Preheat the oven to 400°F.
2. 2
   In a 9x13-inch (or larger) baking dish, combine ginger, garlic, soy sauce, sesame oil, curry paste, rice vinegar, honey, and coconut milk. Whisk until well combined.
3. 3
   Add the rice noodles and stir to coat in the liquid, making sure they are not layered. Place the bell peppers and bok choy on the ends beside the noodles so they sit in the sauce.
4. 4
   Pour in the chicken stock and press down on the noodles and vegetables to submerge them. Cover with foil and bake for 25-30 minutes, stirring halfway through.
5. 5
   The dish is done when the noodles and vegetables are tender and most of the liquid has been absorbed.
6. 6
   Serve garnished with sesame seeds, green onion, chili crunch, and lime wedges on the side.