Rice noodle with Peanut Sauce (Bangkok Noodles)

Rice Noodle with Peanut Sauce (Bangkok noodle)
I made up this recipe there is no Bangkok noodle anywhere except Pad Thai, but I thought many of my American students love peanut sauce so noodle with peanut sauce sound good for a recipe.

8 oz of dried ( or 1pkg of fresh) rice noodle soak in warm water for 15 minutes, drain wash and cook in boiling water for 1 minutes drain under cool running water. Set aside. The rice noodle will stick together when cold so rinse it again under cold water it will separate the noodle before stir fry.

1 cup of sliced chicken, pork, or shrimp
1 cup of broccoli
1 cup of slice bell pepper
½ onion slice
1 T of minced garlic
1 egg
2 green onions for garnish
Bean sprouts and crush peanut for garnish

Peanut sauce for stir fry

1/4 cup of chicken broth
2 T of peanut butter
2T of soy sauce
1 T of fish sauce
2 T of coconut milk
1 ½ T of tamarind concentrate
1 ½ T of brown sugar
1 t of crush chili (optional)
½ t of curry powder or 1 T of red curry paste
2 T of chopped cilantro for garnish

In a sauce pan mix the sauce ingredients until hot and the peanut butter melted. Turn the heat off. Let the sauce cool down.

In a wok or fry pan heat 2 T of vegetable or olive oil
Add garlic stir fry until brown
Add meat cook till the meat is almost done
Add all the vegetables stir fry for about 2 minutes
Add the noodle and stir fry until the noodle is hot
Then push the noodle aside
Add one egg crumble mix with the noodle and vegetables
Add half of the sauce first stir fry it if is not enough sauce add a bit more sauce to it.
Fresh noodle and dried noodle is different in amount when cook.
Turn the heat off
Now add green onion, cilantro and bean sprouts for garnish mix well.

Serve with lime wedge and hot chili sauce

Note: this stir fry noodle dried quickly so add the rest of the sauce as you serve. I don’t want to add all the sauce at once time because it will soak in the noodle and if you don’t eat right away it won’t taste good, add more sauce while serving.