Poor Man’s Thai Noodles

Remove the fresh rice noodles from the package and cut them into 1 ½ inch wide strips

If they were refrigerated, let them come up to room temperature and loosen them in some hot water

If you are using dried rice noodles, follow the directions on the package to cook them

You can also soak them in hot water until softened and re-hydrated––about 15 to 20 minutes

Drain thoroughly

There should be no visual moisture on the noodles

In a small bowl, dissolve the brown sugar in the hot water

Mix in the fish sauce (if using) and soy sauces

Set aside

Heat your wok until smoking, and spread 2 tablespoons canola oil around the perimeter of the wok

Add scallion whites and garlic and Thai basil (optional) if you have some

After 10 seconds, add the softened noodles

Your wok should be screaming hot now

Continue to toss the rice noodles for 30 seconds to warm them up

Next, stir up your soy sauce mixture and pour it over the noodles

Continue stir-frying for 1 minute until the noodles are well coated

They should get a good smoky sear on them

Next, add the mung bean sprouts and green portions of the scallions

Stir-fry for 1 minute, until the bean sprouts and scallions are wilted

Plate and serve with your favorite hot chili oil