Mix the sauce ingredients first so that the sugar can dissolve and the flavors can mingle, up to a day in advance. After the sauce is well mixed, put in a saucepan and heat for 5-7 min., then cover to keep warm. Next, in a wide container, add 1 quart of the tea to the dried rice noodles. Let soak for 15 min.

While the noodles soak, heat to a low boil in a pot: 1 quart of tea, chicken stock, and salt. When the tea liquid is just boiling, add the chicken thighs and turn heat down so the chicken is just simmering.

Drain the tea from the noodles into a clean pot, then add enough water to the tea to cook the noodles, just as you would spaghetti. Bring the tea and water to a rapid boil, then add the noodles and cook 6-9 min. until firm but tender. While the noodles are cooking, steam the broccoli florets about 4 min. until bright green and still firm. Drain noodles and rinse quickly with cool water to stop them from cooking more and getting mushy. Drain again thoroughly, then move to platter or serving dish. Remove from the pot and discard the liquid.

When chicken is done (use a thermometer to check temp), remove from the pot and arrange atop the noodles. Drain the broccoli and arrange around the chicken on the dish. Next, stir the sauce (still hot) and drizzle over all. Sprinkle green onions, peanuts, and sesame seeds around the dish

Serve with a cool cucumber salad and lime wedges.