Wednesday, April 24, 2013

Thai Peanut Rice Noodle Salad

Last night I made a super yummy Thai Peanut Rice Noodle Salad for dinner. I put the leftovers in jars, layering them sauce, noodles, tofu and veggie, in that order, top to bottom, for lunch the next few days. I was in a hurry to make dinner, so, didn't take exact measurements. (i posted this pic on Instagram... and was asked for the recipe- SO...) The measurements are guesstimates, and vary according to taste. Below is a basic guide to re-creating this dish. It is really, really good. 

tofu. + veggies.
1 8oz. package extra firm tofu (drained, cubed)
2 tbsp brown rice flour
sesame oil (about 3 tbsp.)
1 large red pepper, stemmed and seeded, sliced super thin
2 long broccoli stems, peeled and shredded
2 carrots, peeled and shredded
1 package rice noodles (prepared according to package directions- which is usually to submerge them in almost boiling water for 5+ minutes and then drain- do not boil. It will turn them into goo. Then, I drizzled them with a tiny bit of Bragg's liquid Aminos and sesame oil, to prevent sticking.)

Thai Peanut Sauce.- (again, this is a guesstimate- add stuff, taste it, adjust. No worries :)
2/3 cup natural peanut butter (I used Adam's Chunky)
1 tbsp-ish raw coconut vinegar (or rice vinegar- I had coconut so used that)
a few dashes lime juice- fresh if available
a drizzle or so of sesame oil
1/2 tbsp. Sriracha (i used more... we like spicy :)
2-3 tbsp. Bragg's Liquid Amino Acid (or gluten free soy sauce, or soy sauce if you aren't GF)
1 clove minced garlic
1/2 tbsp raw local honey (or any honey, or Agave)
1 tsp. crushed red pepper flakes
(water, to thin to desired consistency, if needed)
Garnish (optional) toasted chopped peanuts, cilantro, lime wedges


Heat a few tablespoons of the sesame oil over med/high heat in a wok or heavy bottomed skillet. While it is coming to temp., squeeze the tofu chunks in a kitchen towel, not too hard, just to remove excess water. Sprinkle/toss with the rice flour. remove excess flour.
Add the tofu to the oil.
Let fry for 3 minutes, undisturbed. Toss. Leave another 3 minutes or so. Repeat process, until tofu is golden brown on all sides. Remove to a paper towel to soak up extra oil. Reserve.

Put water in a medium sized pan, bring almost to a boil. (until little bubbles form on the bottom.) Remove from heat, add rice noodles, cover. (set a timer for 5 minutes, check consistency. If they are tender but still have a little snap, they are ready. If they are chewy, keep in water covered off the heat, for another few minutes.) Once to desired consistency, rinse with cold water and very lightly drizzle with Braggs and sesame oil. 

Add all sauce ingredients except water and garnish. Whisk, adding water until creamy. You could put them all in a food processor, but I just whisked it in a bowl and it was fine. Reserve.

Layer in bowls (or jars), noodles, sauce, tofu (which is fine still warm if eating right away)- top with veggies (and garnish, if using.)


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