This recipe is a variation of one I learned in Thailand at a cooking class in Bangkok.
The tangy sauce is lovely and fresh with a squeeze of lime. I’ve substituted the fish sauce in the original recipe with coconut aminos, so there is a bit of taste difference from original Thai, but I like the flavor of both. Using more or less variety of vegetables is totally okay. Go with what you have in the fridge.
- Wok or large skillet
- 2 Tbsp coconut aminos
- 1/2 Tbsp coconut sugar
- 2 Tbsp water
- 1/2 tsp chili flakes
- 1 package rice noodles
- 2 tsp toasted sesame oil
- 1 clove garlic minced
- 1 Tbsp ginger minced
- 1 carrot julienne or shred
- 1 bell pepper julienne
- 1/4 cup red onion sliced
- 4 oz mushrooms, crimini or shiitake sliced
- 1 cup snap peas or bean sprouts optional or both
- 4 oz firm tofu, press between towels and dice sub egg if you want
- 1 Tbsp tamarind paste or fresh lime juice
- In a small bowl, combine the coconut aminos, sugar, water and chili flakes. Set a side.
- Follow package directions for soaking the rice noodles.
- Prepare the ingredients and have them all minced, sliced, julienned or chopped. If using egg instead of tofu, mix it together with 2 Tbsp of water in a small bowl.
- Heat a wok or large skillet over medium high heat. Drizzle one teaspoon of sesame oil over the pan, swirl and add the egg or tofu. Scramble or sear the tofu lightly, tossing to brown the sides. remove from pan and set aside.
- Return pan to heat, drizzle with remaining teaspoon of oil, and add the garlic and ginger. Stir and cook for 1 minute until fragrant, but not browned.
- Add the vegetables and the aminos mixture. toss well and cook until warmed through and vegetables are still crispy. Add the tamarind or lime juice, tofu or egg and the softened rice noodles at this time and toss well. Heat thoroughly and serve immediately.