If you have all the ingredients on hand, you can have this on the table in ~30 minutes--seriously. Just don't go crazy with the curry paste, the heat builds, and the dish will be hotter tomorrow. Most of the ingredients are available at a good Asian grocery or Amazon.
3 TBS. yellow curry paste
1.5 cans coconut milk
2 medium zucchini--quartered lengthwise and cut into 1/2" chunks
2 bell peppers--cut into 1/2" chunks
1 package firm tofu, drained and cut into 1/2" chunks
2 TBS fish sauce
2 TBS turbinado sugar (or brown sugar)
salt to taste
1/2 cup Thai basil leaves
1/2 lb rice sticks
2 Kaffir lime leaves, sliced thinly
Bring large pot of salted water to a boil and cook rice sticks as directed on package--about 10 minutes, until soft but not mushy. Drain and cut with scissors into manageable lengths.
Over medium high heat bring 1/2 can coconut milk to a boil, add curry paste and whisk til smooth. Cook until thickened and oil beads on surface. Add vegetables and stir to coat with curry/coconut milk mixture. Cook for ~2 minutes, then add 1 can coconut milk and simmer until vegetables are crisp-tender. Add tofu, fish sauce, sugar, salt, basil, lime leaf and cook until heated through.
Mix in the cooked noodles and toss to coat evenly. Garnish with more basil.
Maddy and I still laugh at the directions on a certain brand of Asian noodles. It said, "Please! don't use hot water." Don't worry, you can use hot water on the rice sticks, they won't cook otherwise. Enjoy! You can take the leftovers for lunch tomorrow.