- 2 quarts water
- 1/4 pound rice sticks
- 2 tablespoons ketchup
- 2 tablespoons oyster sauce
- 1/4 cup lime juice
- 1 teaspoon dried red pepper flakes
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 1/3 cup vegetable oil
- 2 cloves garlic, minced
- Florets from small head of broccoli, chopped
- 1/2 cup cilantro leaves
- 1/2 cup roasted peanuts, chopped
- 1 lime, cut into wedges
Bring water to a boil. Place rice noodles in a large mxing bowl, pour boiling water over them and let them soften, about 15 minutes. When soft, drain and cut the noodles with kitchen scissors into 2-inch lengths and set aside.
In a bowl combine ketchup, oyster sauce, lime juice, red pepper flakes, sugar and chicken broth.
Heat oil in a large skillet or wok, over high heat. Add the garlic and stir fry for 10 seconds. Add broccoli and stir fry until it turns bright green, about 1 minute. Add ketchup mixture and bring to a simmer. Add cut soaked rice noodles and stir the ingredients together. Cover and simmer until broccoli is barely tender, 2 to 3 minutes.
Season with salt and serve immediately sprinkled with cilantro and peanuts; serve with lime wedges.