7-8 oz. Thai-style vermicelli noodles (very thin, clear noodles made of bean/pea flour) - SERVES 2-3
1 red bell pepper, de-seeded and sliced
1 green bell pepper, de-seeded and sliced
4-6 shiitake mushrooms
handful of fresh basil leaves (roughly chopped if large)
2 boneless chicken breasts OR 4 chicken thighs, cut into bite-size pieces, OR vegetarian wheat gluten "chicken" pieces
SAUCE:
1 cup chicken broth (or vegetarian "chicken" broth)
1 Tbsp. ground bean sauce (sold in jar at Asian/Chinese food stores) - gluten-free diets: buy a wheat-free bean sauce
3 cloves garlic, minced
1 thumb-size piece galangal or ginger
1 cup fresh coriander, including the stems, finely chopped
4 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
1 tsp. dark soy sauce (or 1 extra Tbsp. soy sauce OR wheat-free soy sauce)
1 Tbsp. fish sauce (or vegetarian fish sauce - look for it at Vietnamese stores)
1/2 cup water
optional: 1 red or green chilli, de-seeded and minced, OR 1 tsp. to 1 Tbsp. chilli sauce