Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 lb Fresh gwit dio =-OR=- 1/2 lb Broccoli
10 oz Rice vermicelli

-------------------------SEASONINGS------------------------------
1 tb Salty brown bean paste 1 tb Soy sauce
3 tb Cornstarch dissolved in 1/2 ts Pepper
4 tb Water 1/2 ts Salt
1 tb Sugar

---------------------------FRYING--------------------------------
3/4 c Vegetable oil 1 tb Garlic, chopped
3 tb Thick Chinese soy sauce

If using rice vermicelli, soak it in boiling water for 10 minutes
drain. If using fresh noodles, use as is. Slice broccoli cut into
florets. Peel skin if too tough. Discard the leaves.

Blend together all the SEASONINGS.

Heat 1/4 c oil in a wok over high heat. Add drained noodles thick
soy sauce (use regular if you can't get the thick stuff). Stir-fry
for 3 minutes. Remove to individual serving plates keep warm.

Slightly reduce heat add remaining oil. Add garlic stir-fry til
lit is golden. Add the broccoli SEASONINGS mixture plus 2 1/2 c
boiling water. Cook for 3 minutes until the sauce thickens. Divide
the sauce evenly over the noodles.

Adapted from Puangkram C. Schmitz Michael J. Worman, "Practical Thai
Cooking"
Submitted By MARK SATTERLY On 10-18-94

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