In a stir fry like this, you can get away with simply soaking rice noodles, but I believe boiling the noodles for 30 seconds or so after soaking improves them a bit. Try it and see. Substitute soy sauce for the nam pla if you like. Thai basil, which looks different from regular basil, can be found at many Asian markets; it’s fabulously fragrant.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Soak the rice noodles in hot water to cover for 15 to 30 minutes, changing the water once or twice if possible to speed the softening. Meanwhile, bring a pot of water to a boil. When the noodles are soft, drain them, then immerse them in the boiling water for about 30 seconds. Drain and rinse in cold water.
Step 2
Heat the oil in a deep skillet, preferably nonstick, over medium-high heat. Add the garlic and chiles and cook for about 30 seconds, stirring. Raise the heat to high, then add the noodles and sugar and toss to blend. Season with salt and pepper to taste.
Step 3
When the noodles are hot, add the nam pla and lime juice. Taste and adjust the seasoning as necessary, then stir in the basil or mint and serve.
Variations
Step 4
Before adding the garlic, quickly stir-fry about 1 cup ground or chopped pork, beef, chicken, or turkey until the color is gone. Proceed as directed.
Step 5
Before adding the garlic, stir-fry 1 to 2 cups tender shredded vegetables, like leeks, cabbage, Chinese cabbage (like bok choy), celery, bean sprouts, sliced mushrooms, or a combination. Proceed as directed.
Step 6
Add about 1 tablespoon curry powder to the oil along with the garlic. Add more to taste if necessary. Proceed as directed.
