Rice Noodles

Bring a large pot of salted water to a boil for the rice noodles. In a large bowl, combine just half the lime juice, turbinado sugar, garlic, and 2 tsp vegetable oil. Whisk to dissolve the sugar. Add ginger, tomatoes, and cucumber and gently toss to combine. (4-serving meal: use 4 tsp vegetable oil)

When the water in the large pot is boiling, add rice noodles and cook, 10 to 11 minutes. Reserve ½ cup cooking water. Drain noodles, return to the pot, and toss with 1 tsp olive oil to prevent sticking. (4-serving meal: reserve 1 cup cooking water, use 2 tsp olive oil)

Melt the butter in a large nonstick skillet over medium heat. Add tomato powder and red curry paste and whisk. Add cooked rice noodles and reserved cooking water and bring to a boil. Reduce to a simmer and cook until noodles are coated and sauce has thickened, 1 to 2 minutes. Add remaining lime juice, taste, and add salt as needed. TIP: If necessary, add a little warm water to create a smooth sauce.

Add cilantro to the tomato salad and toss. Divide rice noodles between bowls. Top with gingered tomato salad and sprinkle with crispy onions. Tuck in!