Ingredients Jump to Instructions ↓

  1. Thai Noodles

  2. Marinade and sauce:

  3. 1/4 c soy sauce

  4. 1/4 c vinegar

  5. 3 T sugar

  6. 2 cloves garlic, minced

  7. 1 T Thai red chile dipping sauce, or red pepper flakes to taste

  8. 1-2 T peanut butter

  9. 1/2 package Thai rice noodles (white/clear, flat, thin, about 1/4 in wide)

  10. 1 c cubed cucumber

  11. 1 c fresh mung bean sprouts, rinsed very well in cold water

  12. 1/2 lemon, cut into wedges

  13. 1 c. shredded carrot (cabbage works well instead of the carrot)

  14. coarsely chopped cilantro, to taste

  15. 2 T roasted peanuts, chopped

  16. 4 oz firm regular tofu, well drained

  17. 1-2 T peanut oil

  18. Mix up the sauce and put it in the bottom of a large bowl. Cube

  19. 1/2" squares. Soak in the sauce for about 1/2 hour.

  20. Prepare the noodles per the package instructions (usually par boil

  21. 3 minutes or soak in hot water for 20 minutes

  22. After the tofu is done marinating, heat up the oil in a non-stick

  23. pan or wok. You want the oil to be hot enough to sear the tofu on

  24. contact. This will keep it from sticking and soaking up the oil.

  25. Toss the tofu until browned. Take off the heat while you toss the

  26. noodles in with the sauce or get it ready in between tosses. Add

  27. the noodles to the pan. Cook until the excess liquid is gone.

  28. The noodles may crisp up a bit, or they may be soft - it depends

  29. how cooked they were and how well drained they were. They are good

  30. either way.

  31. Dish up noodles, top with cilantro and peanuts bits. Serve with

  32. a lemon wedge and little piles of veggies all around. Put Thai

  33. red chile sauce or red pepper flakes on the table. This is a meal

  34. for two or a starter for four.


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