4 OZ. of Thai noodles (Cooked)
2 TBSP vegetable oil
2 cloves of garlic
2 thinly sliced ham steaks ( ¼” thick)
¼ red bell pepper sliced thin
¼ yellow bell pepper sliced thin
3 scallions chopped
Fresh cilantro chopped for garnish
½ cup frozen peas
½ cup frozen broccoli
½ cup rehydrated dried shiitake mushrooms
Lime slices optional
Fresh Thai Basil (from my garden) cut into thin strips with scissors.
3 TBSP Vegan fish sauce
1 TBSP soy sauce
3 TBSP light brown sugar
1 TBSP Sriracha
2 TBSP creamy peanut butter
Mix all the sauce ingredients in a bowl with a small whisk.
In an iron Dutch oven add the oil and brown the ham, remove. Cut into thin slices.
Throw in all the veggies and stir fry 10 minutes on medium.
Add the sauce and mix. Heat until everything is hot.
Serve over hot noodles, add more Sriracha and cilantro