recipes by Lori Ross

8 oz dried rice noodles soaked or cooked until tender and drained
4 tbsp peanut oil
3 chopped small red chilies
2 tbsp grated ginger
2 cloves of garlic, chopped
2 tbsp each of chopped basil leaves and scallions

Sauté chilies, ginger and garlic in peanut oil for 3 minutes. Add sauce to noodles and toss gently. Top with chopped basil leaves and scallions and serve.