I'm finally getting around to posting this thai noodle recipe, which I have adapted from a recipe that Ruth Reichl posted on her blog. The version shown in the photos below is from a couple of weeks ago.
First soak your noodles:
You need 8 oz of rice noodles. I usually make them with this width, but sometimes go with wider ones. I cover them with hot tap water and let them soften (usually for about 1/2 hour) while I'm prepping the other ingredients.
Might as well make your side dish now too. Use a mandoline to thin slice a cucumber (peel and seed if necessary). Then thin slice about 1/2 of a small or a 1/4 of a large onion (red is pretty, but white or yellow onions work fine.) Chop up a little cilantro and toss it all together in a bowl with a couple of tablespoons of rice vinegar, a sprinkle of salt and sugar. After it has sat for a while, taste a slice and adjust seasoning. Pop in the fridge to chill while you're cooking.
Next comes noodle ingredient prep. I usually start with the sauce:
Next prep your first round of add ins: these are the vegetables and stuff you want to have cooked, not merely warmed up. This is also where you get to add lots of variation. I also like to make this with green beans, scallions (the white part here, the greens added at the end), red peppers, sweet potato leaves, kale, etc. If you are ok with shell fish you can add some fresh shrimp instead of the tofu.
Next prep your other stuff. Again, there are a few standards (1/4 c chopped peanuts, 2 limes, 2 cloves of pressed garlic) and room for additions. This week I was just chucking in some basil leaves at the end, but other weeks I've added spinach, bean sprouts, scallion greens, cilantro etc. to this phase.
Put a couple of tablespoons of peanut oil in a wok, heat it up and add your garlic and 1/2 lb ground meat--I use pork or turkey and both turn out well.
When the sauce has been absorbed and the vegetables sufficiently cooked, add your final ingredients: chopped peanuts, fresh herbs, scallion greens and bean sprouts, if you are using them, and squeeze the two limes over the top.