A rich, creamy Thai Red Curry Noodle dish paired with a crispy socca flatbread and baked, crispy chickpeas.
Start by preparing the chickpea socca. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
In a bowl, whisk together all ingredients until creamy. Pour batter onto the baking sheet. Using a spatula, spread until about 2mm thin. Bake for 16 min. until golden brown and crispy. Let cool while preparing the rest of the dish.
Toss chickpeas in spices and oil. Bake at 400 degrees for 15 min.
While chickpeas are baking, prepare noodles. Soak rice noodles in hot water. Set aside.
In a large skillet, heat 1 tbsp olive oil. Add onion and bell pepper. Cook for 4-5 min. until onions are soft and translucent. Add in garlic, ½ tsp salt, red curry paste, and turmeric. Cook for an additional minute. Pour in coconut milk and bring to a low boil. Add in rice noodles and simmer until cooked through. Add more salt and pepper to taste. Squeeze in half a lime. Add ½-1 cup of water if noodles soaked up too much liquid.
Crush up socca into medium-size peices. Dish up rice noodles and top with baked chickpeas and a few pieces of socca. Garnish with sliced green onion, lime wedge, and red pepper flakes.