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pad thai-ish

There's no specific term for this dish, but it's sort of like pad thai with coconut milk, and a good way to combine smaller bits of miscellaneous veg.

While cooking, pour almost-boiling water over a package of rice noodles, cover, and leave to soak/steam.

Everything is sliced into fat matchsticks or thereabouts.

Slice sproutofu  and fry it in grapeseed oil and nanami togarashi, then set it aside.
Next into the frying pan is a large onion.  Salt and fry until it starts to brown, then add a fistful of Chinese long beans, half a dozen garden chiles (including tequila sunrise), and a few garden carrots.  Add some garlic pickle and a hefty amount of Penzey's Bangkok blend, let the spices fry for a while, then add a can of coconut milk, lower heat and simmer.

Add the rest of the garden veg - a handful of red cherry and green zebra tomatoes, some Mexican sour gherkins, Thai basil, holy basil, and parsley; these don't need to cook for very long.  Drain the noodles and add some more garlic pickle (mainly because the jar was almost empty and I wanted to finish it), then stir into the coconut veg mix.

Turn off heat and stir in a big spoonful of fish sauce.  Happy tummy.
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