Ingredients

The following ingredients have 4 Servings
  • 8 ounces medium or wide rice noodles, (I used pad Thai noodles. I don't recommend using thin noodles.)
  • 3 tablespoons hoisin sauce
  • 2 tablespoons creamy natural peanut butter
  • 2 tablespoons soy sauce
  • 1/4 cup water
  • 3 tablespoons vegetable oil
  • 3 garlic cloves, (minced)
  • 3 scallions, (white and green parts separated and chopped)
  • 3-4 dried chile peppers, (halved*)
  • 1 small broccoli crown,
  • 1 medium red bell pepper, (sliced into strips)
  • 1/2 cup julienne cut carrots
  • 1/4 cup chopped roasted peanuts
  • 1/4 cup sliced fresh basil leaves

Instruction

  • Bring a large pot of water to a boil, then remove it from the heat. Submerge the noodles and allow them to soak until tender (check the package directions for soak times). Drain the noodles into a colander and rinse with cold water. Return them to the pot and set aside.
  • While the noodles soak, whisk the hoisin sauce, peanut butter, soy sauce, and water together in a small bowl.
  • Coat the bottom of a large skillet with oil and place it over high heat. When the oil is hot, add the garlic, white parts of scallions, and chiles. Stir-fry for about 1 minute, until the garlic is very fragrant and the chiles begin to darken. Add the broccoli, bell pepper, and carrots. Stir fry for about 2 minutes, just until the veggies begin to brighten in color and become tender-crisp. Add the noodles and the hoisin sauce mixture. continue to stir-fry for another minute or so, just until the sauce thickens up a bit and coats everything. Use a fork to separate the noodles and move them around the pan.
  • Remove from heat and sprinkle with peanuts, basil and green parts of scallions. Divide onto plates and serve.