Noodles & Veggies

• 1 1/2 cups (350 ml) plus 3 tbsp (45 ml) Peanut Oil, divided
• 16oz (450 g) package wide, flat Rice Noodles
• 3 tbsp (45 ml) (or to taste) Garlic, chopped
• 2 tbsp (30 ml) Shallots, chopped
• 1 medium Yellow Onion, cut in half horizontally and then each half cut in eighths
• 1 stalk Broccoli, chopped-bulk of stem discarded
• 1/2 Chinese Eggplant, chopped
• 16 oz. (450 g) Extra Firm Organic Tofu, cut into small cubes
• 6 Shitake Mushrooms, sliced
• 1/2 cup (120 ml) Snow Pea Pods, cut into thirds
• 1/2 Red Pepper, diced
• 1/2 Yellow or Orange Pepper, diced
• 1 cup (240 ml) Thai Basil Leavers, shredded
• 2 medium Tomatoes, chopped
• 1/4 cup (60 ml) Cilantro, chopped

For the Sauce

• 1/4 cup (60 ml) plus 2 tbsp (30 ml)Golden Mountain Sauce (available in Asian markets-you can also use Mushroom Flavored Soy, but Golden Mountain is better)
• 1/4 cup (60 ml) plus 2 tbsp (30 ml) Vegetarian Oyster Sauce
• 3 tbsp (45 ml) Palm Sugar (available in Asian Markets-DO NOT USE WHITE SUGAR!!)
• 3 tbsp (45 ml) Rice Vinegar
• 2 tbsp (30 ml) Roasted Chili Paste
• Black Pepper