2 -3 freshthai red chili peppers or 2 -3 serrano chilies or 2 -3 cayenne chilies , cut lengthwise in half
Directions
Heat water to boiling in 3-quart saucepan; remove from heat.
Add fresh noodles; soak 30 seconds (do not soak longer). Drain; rinse with cold water. If using dried noodles, cook according to package directions. Set aside.
Heat oil and mustard seeds in wok or 12-inch skillet over medium-high heat. Once seeds begin to pop, cover wok and wait until popping stops.
Add asafetida, if using, yellow split peas and cashews; stir-fry about 1 minute or until peas and cashews are golden brown.
Add remaining ingredients and cooked rice noodles; toss 1-2 minutes or until noodles are heated.
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