OK, here it is. I claim no authenticity, just tastiness. These
will not be oily or greasy, but they will be peanutty. If you like
them oily, add some oil to the sauce after you take out the tofu.
Marinade & sauce:
- 1/4 c. soy sauce
- 1/4 c. vinegar
- 3 T. sugar
- 2 cloves garlic, minced
- 1 T. Thai red chile dipping sauce, or red pepper flakes to taste
- 1-2 T. peanut butter
Mix up the sauce and put it in the bottom of a large bowl.
- 1/2 package Thai rice noodles** (they are white/clear, flat,
thin and about 1/4 in across)
- 1 c. of cubed cucumber
- 1 c. fresh mung bean sprouts, rinsed very well in cold water
- 1/2 lemon, cut into wedges
- 1 c. shredded or julienned carrot (if you like cabbage, it works
well instead of the carrot)
- coarsely chopped cilantro, to taste
- 2 T. roasted peanuts, chopped up
- 4 oz. firm regular tofu, well drained
- 1-2 T. peanut oil
Cube the tofu into 1/2" squares.
Soak in the sauce for about 1/2 hour.
Prepare the noodles per the package instructions (usually par
boil for 3 minutes or soak in hot water for 20 minutes).
After the tofu is done marinating, heat up the oil in a non-stick
pan or wok.
You want the oil to be hot enough to sear the tofu on contact.
This will keep it from sticking and soaking up the oil.
Toss the tofu until browned.
Take off the heat while you toss the noodles in with the sauce or
get it ready in between tosses.
Add the noodles to the pan.
Cook until the excess liquid is gone.
The noodles may crisp up a bit, or they may be soft - it depends
how cooked they were and how well drained they were.
They are good either way.
Dish up noodles, top with cilantro and peanuts bits. Serve with
a lemon wedge and little piles of veggies all around.
Put Thai red chile sauce or red pepper flakes on the table.
This is a meal for two or a starter for four.
**I've only ever seen one size package of these noodles both in
Chicago and in D.C.
They are usually available at asian markets and come in large packages.
As long as you know you're looking for rice noodles, you'll be able
to find them by eye.
I cannot remember what they are called. If you can't get them, chinese
"rice sticks" or the thin bean threads will work ok, but if they
are super skinny noodles, make sure to leave them a bit firm, or
they will be hard to toss with the sauce and cook in the wok.
The chinese noodles are made by Kame, and they are available at
major chain stores like Safeway.
If you can get the red chile sauce, it's perfect with this, but
I love red chiles with peanutty things.
I think that Taste of Thai makes a version of it, but if you can
go to an Asian market to get the noodles, get the sauce there since
you'll save yourself some money.
The version I buy is vegetarian, but the TofT kind *might* have
fish in it.
Read the label.