Categories: entree, thai

Ingredients

• 8 ozs. dried flat rice-stick noodles
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce, optional
• 1 teaspoon brown sugar
• 1 tablespoon canola oil
• 1 cup diced extra firm tofu
• 2 teaspoons minced garlic
• Sliced Thai chili, to taste
• 1 1/2 cups sliced broccoli
• 1/2 cup thinly sliced red onion
• 1 cup bean sprouts
• 1 cup Thai basil leaves

Directions

1. Soak noodles for 15 minutes in water.

2. In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.

3. In a small bowl, combine soy sauce, oyster sauce and sugar, and set aside.

4. Heat oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden, about 30 seconds. Remove and set aside.

5. Add garlic and cook 10 seconds. Add chile, broccoli and onion and stir-fry 30

6. seconds. Add sauce mixture, noodles, half of sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.

7. Transfer to serving platter and sprinkle with remaining sprouts.

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