From the New American Heart Association Cookbook 20048 oz flat rice sticks (rice-flour noodles)
2 tablespoons lime juice
1 tablespoon sugar
2 teaspoons fish sauce or low-salt soy sauce
10 oz package of light, firm tofu (I substituted with chicken)
1 teaspoon acceptable vegetable oil
1/2 teaspoon crushed red pepper flakes
2 medium garlic cloves, minced
4 medium stalks bok choy, stems and leaves thinly sliced
1 cup fresh snap peas, trimmed
2 large carrots cut into matchstick size strips
1 tablespoon dry cherry (optional)
2 medium green onions (recipe says optional, I say mandatory)
2 tablespoons chopped peanuts (optional, I say mandatory)
Lime wedges
Cilantro
The recipe actually calls for 1/2 cup of corn too, but I have never seen that in a Vietnamese dish and did not like the sound of it. As you can see, I am very particular about my Vietnamese food. I appreciate and love the blend of all the diverse flavors without having to blend them all together (for instance in a french sauce). I love and appreciate the lime wedges and fresh cilantro.
Put the noodles in a large bowl with enough hot tap water to cover by 1 inch. Cover the bowl with plastic wrap and let the noodles soak for 15 to 20 minutes.
Meanwhile, stir together the lime juice, sugar and fish sauce (or soy sauce). Set aside.
Heat a large nonstick skillet (I use a regular one) on medium-high heat. Cook the tofu or chicken. If it is tofu cook for 2 - 3 minutes. Transfer to a bowl.
Pour the oil into the skillet and swirl to coat the bottom. Cook the red pepper flakes and garlic for 10 seconds.
Add the bok choy, peas, corn and carrot. Cook for 1 to 2 minutes, or until tender-crisp, stirring occasionally.
Drain the noodles. Stir the noodles, tofu, lime juice mixture and sherry into the skillet. Cook for 2 to 3 minutes, or until the noodles are warmed through, stirring occasionally (noodles will get mushy if overcooked).
To serve, arrange the noodle mixture on a serving platter and garnish with remaining optional ingredients.
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