To begin making the Spicy Vegetarian Thai Noodle Bowl Recipe, cook the rice noodles.

Heat a saucepan with water and bring it to a rolling boil. Add the noodles and let it cook for about 3-4 minutes. 

Turn off the flame, drain the water and transfer the noodles into a strainer. 

Rinse the noodles in cold water to prevent it from getting overcooked from the heat. Drizzle some oil over the noodles, so they don't stick to each other and keep aside.

Rub some chili oil on the tofu cubes. Sprinkle with sesame seeds, salt, pepper.

Heat a grilling pan over medium heat. Place the tofu on the grill pan and grill for 2-3 mins per side. 

Heat a teaspoon of oil in wok over medium high heat. Add the vegetables - carrots, bell peppers and baby corn and stir fry them until just about done. Add the cooked noodles and stir fry for a few more seconds and turn off the heat. 

Heat oil in medium saucepan over medium heat. Add ginger and garlic and stir fry for a few seconds. Add the thai red curry paste and cook for 3-4 mins till the raw smell goes away. Add the vegetable stock ,vinegar and soy sauce; bring to a boil. Simmer this mixture for 20 minutes minutes. Add salt & pepper as needed.

Note: Soya sauce has a lot of salt, so add the salt cautiously. 

Place carrots, bell pepper, and cucumber in a bowl, divide noodles evenly among 4 serving bowls; pour 3/4 cup warm thai curry sauce into each bowl. Sprinkle evenly with herbs, alfalfa sprouts and peanuts; drizzle chili oil over top.

Serve the Spicy Vegetarian Thai Noodle Bowl as a wholesome weeknight meal or even for parties when you have friends and family over. Finish the meal with a dessert of Tender Coconut Ice Cream Recipe.