I picked up a couple of Asian-cooking cookbooks over the weekend... one of them was Thai, and this is what I had for dinner. 
It's pretty heavy on vegetables that aren't necessarily safe for everyone... see my notes, I'll suggest various substitutions that, although not authentic, are still pretty tasty.
3 1/2 oz fried tofu I used pressed tofu marinated in soy sauce & ginger
8 dried Chinese mushrooms I used regular white mushrooms
About 6 oz rice stick noodles
1 teaspoon oil (decreased from 2 tbsp)
3 cloves garlic, minced
1 1/2" piece fresh gingerroot, grated
1 medium carrot, peeled & julienned I coarsely grated mine
1 cup green beans, cut into short lengths I used frozen, pre-cooked slightly
1/2 red pepper, julienned
2 tbsp soy sauce
1 tbsp fish sauce I used hoisin
2 tsp brown sugar
1 cup bean sprouts
1 cup finely shredded cabbage I used fresh spinach
Chili sauce for serving, if desired (I think it does need some kind of sauce... I ended up using hoisin)
Cut the tofu into small cubes. Soak the dried mushrooms in hot water for 20 minutes. Drain and slice.
In a heatproof bowl, pour boiling water over rice noodles and soak for 1-4 minutes, until soft. Drain.
Heat a wok or large heavy frying pan. Add the oil and, when very hot, add the ginger, garlic, and tofu. Stir-fry 1 minute. Add the carrot, beans, pepper and mushrooms, stir-fry 2 minutes. Add the sauces and sugar, toss well, cover, and steam for 1 minute.
Add the noodles, bean sprouts, and cabbage, toss, cover, and steam for 30 seconds. Garnish with additional bean sprouts, if desired, and serve with chili sauce. Serves 4 and, once you get everything cut up, seriously takes about 5 minutes to cook!
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Vegetarian Thai Rice Noodles
