Vegetarian Rice Noodles With Basil

• 12 ounces rice stick noodles
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon minced garlic
• 1 teaspoon minced hot chilies, or crushed red pepper flakes, or to taste
• 1 teaspoon sugar
• Salt and freshly ground black pepper
• 2 tablespoons nam pla, or to taste
• 1 tablespoon lime juice, or to taste
• 1/2 cup roughly chopped Thai or other basil or mint

1. Soak the rice noodles in hot water to cover for about 30 minutes.
2. Meanwhile, bring a pot of water to a boil.
3. When the noodles are soft, drain them and then immerse them in the boiling water for about 30 seconds.
4. Drain and rinse.
5. Heat the oil in a deep skillet (preferably nonstick) over medium-high heat.
6. Add the garlic and chilies and cook about 30 seconds, stirring.
7. Raise the heat to high, add the noodles and sugar and toss to coat.
8. Season with salt and pepper.
9. When the noodles are hot, add the nam pla and lime.
10. Taste and adjust seasonings, then stir in the basil or mint and serve.

rice, peanut, garlic, hot chilies, sugar, salt, lime juice, basil

Taken from cooking.nytimes.com/recipes/6514 (may not work)