Bring a medium saucepan of salted water to a boil over high heat. Add 5 oz pad Thai noodles and cook, stirring occasionally to prevent sticking, until al dente, 6-8 minutes. Reserve 1 cup cooking water. Drain noodles, then rinse under cold running water and toss with 1 tablespoon oil; set aside until step 4.

Meanwhile, thinly slice 2 scallions, keeping dark greens separate. Halve 1 bell pepper and discard stem and seeds; slice into ½-inch thick strips. Cut ½ lb broccoli into 1-inch florets, if necessary. Using a mallet or rolling pin, crush 1 oz salted peanuts in bag.

Heat 2 tablespoons oil in a medium nonstick skillet over high. Add peppers and broccoli; season with kosher salt & ground pepper. Cook until crisp-tender, 4-5 minutes. Stir in scallion whites and light greens; cook, stirring occasionally, until softened, about 1 minute. Add 1 oz Thai red curry paste and cook, stirring constantly, until fragrant and slightly darkened, about 1 minute.

To same skillet, add noodles, ½ oz coconut milk powder, ½ cup cooking water, and 1 tablespoon sugar. Cook, stirring constantly and scraping up any browned bits from bottom of skillet, until sauce is reduced and noodles are coated.

Stir in 1 teaspoon vinegar and half of the peanuts; season to taste with salt and pepper (if noodles are dry, add more cooking water as needed to thin sauce). Serve red curry rice noodles with scallion dark greens and remaining peanuts sprinkled over top. Enjoy!