Spicy Vegan Noodles

Courtesy of http://www.bangkokthai.com This is a true vegan (no meat, fish, or dairy) recipe with the traditional Fish Sauce replaced with other ingredients to give a wonderful flavor and no loss of appearance.


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


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 *

See other recipes submitted by Chet Day