Place 10-14 oz.(or 1 package) Thai rice noodles in a pot of cool water (the noodles should be roughly the thickness of linguini). 10 oz. of dry noodles makes enough for 2 people. Allow noodles to soak for 1 hour, then drain.

If You're in a Hurry: Bring the water to a near-boil, then remove from heat. Soak noodles in this water for 10-20 minutes while you prepare the other ingredients. The noodles should soften but not "cook". When they are tender enough to eat (but still firm and a little "crunchy"), drain and run through with cold water. Then pour 1 tsp. of canola oil onto noodles and mix through with your hands (this will keep them from sticking together).

Note: Be careful not to over-soften them, or they'll become soggy once they're stir-fried.

For this recipe, you will also need:

* 3 Tbsp. each of: fish sauce, rice vinegar (or white vinegar), and soy sauce (use wheat-free soy sauce for gluten-free diets)
* 3 cloves garlic, minced
* 1-2 red chillies (2 makes this dish very spicy), minced
* 1 tsp. brown sugar
* 1/4 cup chicken broth
* 8-12 medium or large fresh raw prawns
* optional: 1/2 to 1 cup cooked chicken, and/or 1 cup tofu, cut into cubes
* 1 egg
* approximately 2 cups bean sprouts
* 1/2 cup each of fresh coriander and fresh basil
* 1 lime, cut into wedges
* canola oil, or other good-quality oil for stir-frying
* optional: 1/4 cup roasted peanuts, ground or roughly chopped
* optional: shrimp-flavored crushed chilli









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