Thai Rice Noodles

Ingredients

• 8 ounces rice noodles (can be thin or thick)

• 3 Tbsp fish sauce

• 3 Tbsp sugar

• 3 Tbsp soy sauce

• 1/2 jalapeno

• 3 cloves garlic

• 2 Tbsp peanut oil (can substitute 2 Tbsp corn/veggie oil + 4-5 Tbsp peanut sauce)

• 1 1/2 cup (can be more) mung bean sprouts

• 1/2 cup cashews (or peanuts)

• 1 cup (or more) of frozen veggies (optional)

Instructions

• Put rice noodles in a bowl with hot water to cover. Soak until tender and pliable (8-30 min).

• While the noodles soak, in a small bowl whisk together fish sauce, sugar & soy sauce. Trim scallions and thinly slice white and green parts. Halve the jalapeno lengthwise and remove the stem. For milder dish, scrape out seeds. Finely chop jalepeno. Peel and smash garlic.

• Drain the noodles. Use kitchen scissors to cut the noodles into smaller pieces (so they can be mixed).

• Begin by frying frozen veggies in corn oil & peanut sauce until half-way done (5 min). Add scallions, jalapeno, garlic, and bean sprouts. Cook, stirring, until the vegetables begin to brown and the garlic is fragrant (~1-2 min). Add the sauce mixture; gently swirl around the pan. Add the drained noodles and toss to coat them with the sauce. Cook for about 2-3 mins, adding the nuts with about 2 mins remaining.

• Enjoy.