Recipe - Thai Rice Noodles

3 cup Water
7 ounce Thin rice noodles
2 tablespoon Vegetable oil
1 Garlic clove, minced
1 teaspoon Ginger, minced
2 cup Cabbage, shredded
1 cup Mung bean sprouts
2 Scallions, finely chopped
2 teaspoon Tamari
1 pn Black pepper
15 Sweet basil leaves
One fourth cup Roasted peanuts, chopped
1 Lime, cut into wedges

Bring water to a boil, add noodles & cook until soft, about 4 to 5 minutes.
Drain & set aside. In a wok, heat oil for 1 minute over mediumhigh heat.
Add garlic & ginger & stir fry for 1 minute. Add cabbage & stir fry until
tender crisp. Add noodles, bean sprouts, scallions, tamari & pepper. Stir
fry until heated through. Mix in basil leaves. Garnish with peanuts & lime
wedges & serve hot.