Notes: Slightly adapted from a Happy Herbivore recipe. We both really like d this.

Ingredients:
8 ounce package dry wide rice noodles
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon brown sugar
1 teaspoon lime juice
1 tablespoons vegetable oil
4 cloves of garlic minced
1 teaspoon to 2 tablespoons finely minced fresh Thai chile, to taste
1 small red bell pepper thinly sliced
1 small white or yellow onion thinly sliced
1 small can sliced water chestnuts, drained
1/4 to 1/2 a cup chopped fresh Thai basil, to taste

Directions:
If you’re using dry noodles, put them in a bowl and pour boiling hot water over them to submerge completely. Let soak for about 30 minutes, or until softened.

Mix water, soy sauce, rice vinegar, brown sugar, lime juice.

Heat 2 tablespoons oil in a wok or heavy skillet over medium-high heat. Add garlic and chiles; saute 30 seconds. Add bell pepper and onion; saute for a couple of minutes until they start to soften. Add water chestnuts, drained noodles or fresh ones, and soy sauce mixture. Saute, stirring and tossing until everything is evenly coated and heated through, and all the liquid has been absorbed. Turn off heat and stir in chopped basil.