pad kee mao (vegetarian drunken noodles)

Until recently, quite surprisingly, I hadn't come across the reference "Drunken Noodles" or "Drunkard's Noodles" for this dish. It was brought to my attention by my sole recipe requester (hey girl, you know who you are) and so, here is my vegetarian version of the recipe sometimes known as Pad Kee Mao.

Ingredients
1 pkt flat wide rice noodles : the Vietnamese style dry noodles sticks i usually get - BÁNH PHÓ - just needs to soak in hot water for a bit and is ready to use
sugar snaps, bean sprouts, tofu (marinated in soy sauce, if preferred), spring onions, napa cabbage, onions, bell peppers, garlic, thai chilies or serranos, all chopped to desired size
on the side: cucumber, tomatoes, lime, and cilantro for garnish

for the sauce:
tamarind concentrate
peanut butter
brown sugar
sambal oelek
nam prik pow (optional)
chili basil paste



Preparation

1. cook the noodles per package directions, drain, rinse well, toss with some oil, set aside
2. combine the sauce ingredients, stir well set aside - the exact amounts of each ingredient is left to individual taste - nam prik pow/chili-basil paste and sambal oelek bring in the heat, brown sugar and peanut butter bring in a mild sweetness, and tamarind concentrate adds the sour touch; balance these ingredients to taste - my blend usually has pronounced heat, slight sweetness, and discernible sourness
3. stir fry the vegetables till crisp-tender, add the sauce a little at a time, add the noodles, stir till sauce is well incorporated
4. off heat, garnish with cilantro and spring onions
   
5. i like to slice some cucumber and tomatoes and serve on the side as this is usually quite a fiery hot dish; add some lime wedges if extra tartness is preferred