3 tablespoons quality oil
1 tablespoon chopped garlic
3/4 pound fresh broccoli
1 cup diced red onion
2 teaspoons white or rice vinegar
1 teaspoon fresh lime or lemon juice
1/3 cup red bell peppers sliced to 1/4 inch strips
2 tablespoons thin soy sauce
1/3 cup mung bean sprouts
1 tablespoon chopped cilantro
4 (or more) thin sliced fresh Thai chili peppers*
3/4 cup diced tomatoes
15 mint leaves, chopped
4 sprigs mint
Package of stick rice noodles soaked in cold water for at least 30 minutes
1/4 pound fresh white tofu (optional) lightly browned or deep fried and cut into half inch strips
1/2 teaspoon black pepper
1 sliced fresh tomato for garnish
Heat oil in a large wok over high heat, add garlic and sauté until lightly browned. Add onion, bell pepper, Thai Chilies and broccoli and sauté for one minute. Add tomato, soy sauce, vinegar, lime juice and black pepper and sauté for one minute. Add softened rice noodles and stir until heated through and well coated with sauce (about two minutes optional tofu should be).
Remove from heat and immediately stir in bean sprouts and chopped mint.
Transfer to a platter and garnish with mint sprigs and fresh tomato slices.
*Note: Be careful with the Thai chilies because the juices are very volatile and can burn your skin.