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Ingredients

• approx. 1 cup fresh chicken pieces/strips for stir-frying, OR 1 cup cubed tofu
• 2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce (marinade for chicken or tofu)
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
• 1 cup or more fresh shiitake mushrooms, sliced
• 1 red bell pepper, sliced
• 2-3 cups fresh bean sprouts
• 8 oz. very thin dried rice noodles ('vermicelli' OR 'vermicelli rice stick')
• 1/2 cup chicken stock (or simulated chicken stock for vegetarians)
• handful of fresh coriander
• wedges of lime for garnish, and Thai Chili Sauce served on the side
• 2 1/2 Tbsp. oil
• STIR-FRY SAUCE:
• 1 Tbsp. soy sauce (or wheat-free soy sauce)
• 1 tsp. dark soy sauce (gluten-free diets substitute 1 Tbsp. wheat-free soy sauce)
• 1 Tbsp. fish sauce (vegetarians substitute 1.5 Tbsp. soy sauce)
• 1 tsp. sugar
• 1 Tbsp. lime juice
• 1/4 cup chicken stock (or simulated chicken stock)
• 1-2 tsp. chili sauce, OR 1/2 to 3/4 tsp. cayenne pepper (to taste)

Description

This Easy Rice Noodle Recipe Starts With Very Thin Rice Noodles (called Vermicelli "rice Stick" At Asian Stores). Added To The Rice Noodles Are Shiitake Mushrooms, Red Pepper, Bean Sprouts, And Your Choice Of Chicken Or Tofu (vegetarian). Add A

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