• 3 TBS veg oil
• 10 oz rice noodles, soaked in warm water for 10-15 mins and drained
• 1/3 cup mushroom soy
• 1/4 cup water or chicken broth
• 1 lb mung bean sprouts
• 1/4 lb scallions, 2“ pieces
• 1 cup peanuts
• tuk trey

1. Heat oil on high in a large skillet or wok. Cook noodles and soy sauce for about 3 mins. Add water or broth TBS at a time to keep noodles from sticking.
2. Add half of the bean sprouts and scallions, cook for 2 mins.
3. Remaining bean sprouts, scallions, and peanuts are garnish for individual servings. Serve with tuk trey.

source: Elephant Walk/Carambola

tags: Cambodian, vegetarian, can be vegan, pareve