• large pot
• colander
• wooden spoon
• several small bowls
• whisk
• wok or large frying pan

• ½ pound rice noodles
• 3 T soy sauce
• 2 T rice vinegar
• 2 T hot sauce
• 1 T mirin or sherry
• 1 T maple syrup or honey
• 1 T peanut or sesame oil
• 1 bunch scallions
• 2 c fresh shiitake mushrooms, thinly sliced
• 1 c carrot, grated
• 1 clove garlic, minced
• ½ pound smoked or extra firm tofu, thinly sliced
• 14 oz coconut milk
• 2 c Romaine lettuce, shredded
• 1 c mung bean sprouts
• ½ c roasted peanuts, chopped
• 1 lime, quartered

Meanwhile, combine soy sauce, vinegar, hot sauce, mirin, and maple syrup, and set aside. Thinly slice white parts of scallions and cut green parts into 1-inch pieces. Set aside in separate bowls.

Heat oil over medium-high heat until it starts smoking. Add white part of scallions, mushrooms, carrots, and garlic and fry, stirring constantly, until tender, about 2-3 minutes.

Stir in sauce and tofu and continue cooking, stirring constantly, until most of the liquid has boiled about, about 4 minutes. Add coconut milk and continue cooking until sauce is reduced and thickened, 3-4 minutes.

Stir in noodles, lettuce, sprouts, and peanuts and cook, stirring constantly, for a minute or two.

Serve immediately, with lime wedges.

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