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1
Minced broccoli tops, carrot coins, sliced Vidalia onions, blanched, and/or possibly, 1/2-inch cubes of freshly pressed, uncooked tofu (select one or possibly all of the above)
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2
2 Tbsp.
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3
nam pla (Thai fish sauce) (see note)
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4
1 Tbsp.
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5
vinegar1 Tbsp.
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6
tamarind juice (use fresh juice from half a lime if tamarind is not available)
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7
3 Tbsp.
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8
sugar3 to 5 cayenne peppers, grnd then soaked in 2 Tbsp.
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9
vinegar, liquid removed, or possibly use 1 tsp.
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10
grnd cayenne pepper or possibly to taste 4 Tbsp.
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11
minced peanuts for garnish
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12
Soak rice stick noodles in cold water 1 hour.
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13
Drain.
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14
Rinse half the fresh bean sprouts in water.
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15
Cut green onions in half.
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16
Cut bottoms into slices and cut tops into 1-inch strips.
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17
Set aside.
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18
Heat oil in wok.
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19
Add in your choice of meat, shrimp, Large eggs or possibly mushrooms to taste.
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20
Add in a little water to keep moist.
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21
Add in your choice of vegetables along with tofu if you like.
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22
Stir-fry about 30 seconds.
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23
Both meat and vegetable options can be used.
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24
Add in presoaked noodles to wok and cook over high heat.
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25
Add in previously soaked bean sprouts, fish sauce, vinegar, tamarind juice and sugar.
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26
Stir-fry till noodles become brown from the sauce and are tender, about 2 min.
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27
Add in onion top strips.
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28
Turn over a few times.
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29
Place on serving plate and garnish with unsoaked bean sprouts and remaining onion bottoms.
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30
Add in cayenne peppers or possibly cayenne pepper and peanuts.
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31
Note: Rice stick noodles and nam pla are available at Asian food markets.
