What I did differently: 5 cloves of garlic; 1 inch minced ginger; one red bell pepper; added a touch of liquid smoke, mushroom umami powder, and fresh ground black pepper to broth; added a sprinkle of brown sugar, couple drops of toasted sesame oil, and fresh ground back pepper to sauce; an extra half cup of Thai basil. All to taste!
I also suggest tossing the noodles with oil, regardless, after they’ve drain and sat for a couple minutes. Tossing them and making sure they were not too clumpy, made it easier once they were in the pan, and also once the dish was done, the noodles then didn’t start getting gummy and sticking to each other like you usually see when you order this dish from a restaurant.
Served with fresh lime wedge and cilantro.
Could have used a bit more sweetness and sesame oil.
This turned out delicious and made so much! I am excited to make it again for a large group of friends. It tasted better than I could have gotten at any restaurant and it was vegan!
