5 oz protein, sliced 1/4" thick (chicken, pork, tofu or peeled shrimp)
5 oz of your favorite vegetables cut evenly (blanch for quicker cooking)
2 Tbsp oil
2 garlic cloves, minced
1 Tbsp fish sauce (or 1/2 tsp salt for vegan prep)
1 tsp sugar
2 oz dry rice noodle (kanom jeen recommended, but also a "spaghetti" semolina would work too)
4-6 Tbsp Jai's Thai Peanut Sauce, regular or spicy
Salt and pepper
Chili powder (optional)
Lime slice (optional)
Boil water with salt and add dry kanom jeen noodles, lower heat and simmer for 13 minutes. Drain and rinse with cold water.
In skillet or wok, heat oil over medium heat and brown garlic
Add protein and season with salt and pepper, stirring occasionally until protein is cooked, approximately 2-3 minutes
Add blanched vegetables, noodles, fish sauce, sugar, Jai's Peanut Sauce and cook 1-3 minutes until vegetables are cooked (longer if not blanched)
Salt and pepper to taste, or chili powder
Squeeze lime juice before serving
Serves 1