Ingredients
3 Tbs quality oil
1 Tbs chopped garlic
3/4 pound fresh broccoli
1 cup diced red onion
2 tsp white or rice vinegar
1 tsp fresh lime or lemon juice
1/3 cup red bell peppers sliced to 1/4 inch strips
2 Tbs thin soy sauce
1/3 cup mung bean sprouts
1 Tbs chopped cilantro
4 (or more) thin sliced fresh Thai chili peppers*
3/4 cup diced tomatoes
15 mint leaves, chopped
4 sprigs mint
Package of stick rice noodles soaked in cold water for
at least 30 minutes
1/4 pound fresh white tofu (optional) lightly browned or
deep fried and cut into half inch strips
1/2 tsp black pepper
1 sliced fresh tomato for garnish
Instructions
Heat oil in a large wok over high heat, add garlic and
saute until lightly browned. Add onion, bell pepper, Thai
Chillies and broccoli and saute for one minute. Add
tomato, soy sauce, vinegar, lime juice and black pepper
and saute for one minute. Add softened rice noodles and
stir until heated through and well coated with sauce
(about two minutes optional tofu should be ). Remove from
heat and immediately stir in bean sprouts and chopped
mint. Transfer to a platter and garnish with mint sprigs
and fresh tomato slices.
Note: Be careful with the Thai chilies because the juices
are very volatile and can burn your skin.
