| 1/2 | c | Thinly sliced red bell pepper |
| 1/2 | c | Thinly sliced yellow bell pepper |
| 1/2 | c | Thinly sliced orange bell pepper |
| 1/4 | c | Blanched bean sprouts |
| 1/4 | c | Thinly sliced celery |
| 1/4 | c | Grated carrot |
| 2 | | Cloves (large) garlic; peeled and mashed into pulp |
| 1 | | Piece (1") peeled; minced ginger |
| 7 | oz | Rice stick Thai noodles soaked in warm water for 20 min and then cooked in boiling water for 3-4 min or until soft |
| 1/2 | c | Thinly sliced fresh basil leaves |
| 3 | | -(up to) |
| 4 | | Red Thai chiles; seeded and chopped |
| 1/4 | c | Fish sauce |
| 3 | tb | Soy sauce |
| 3 | tb | Sesame oil |
| 2 | tb | Rice vinegar |
