Rice noodles with spicy peanut sauce
This is my favorite improvised sauce that goes very well with noodles of any kind. I’m using rice noodles here. I also use tahini (in addition to peanut butter), a Lebanese sesame paste that makes the sauce taste very earthy-If you know what mean!
I hate using the blender often….simply because I hate to wash it after every use. So I try to substitute ingredients that don’t need grinding-like peanut butter instead of peanuts here.
Basil is an important herb here-it just makes the dish taste better. You may substitute basil with cilantro, but it just ain’t the same.
Ingredients:
-Rice noodles-I package/2 cups cooked
-Veggies- thinly sliced peppers (any color), broccoli ½ cup, few water chestnuts
(canned), few bamboo shoots, ¼ onion cut into bite sized slices, few basil leaves
-Tofu-about 1 cup, cut into 1” cubes
-Water- 4 cups, for boiling noodles
-Olive oil- 3 tbsp (if frying tofu)
-Peanut oil-1/2 tbsp
-Spicy peanut paste (see below)
-Salt, if needed
-Crushed peanuts-2 tbsp, optional\
Spicy peanut paste
-Peanut butter-2 tbsp
-Tahini-2 tbsp (You may skip this if you don’t have tahini at hand but add an extra tbsp of peanut butter)
-Red chili flakes-1/2 tbsp
-Chili paste-1tbsp- Yes, it is spicy!
-Soy sauce-1-2 tbsp
1. Mix together the peanut butter, tahini, chili flakes, chili paste and soy sauce. Don’t add salt as the soy sauce is salty in itself. Mix well until you get sauce like consistency. Add water to dilute if needed.
- Boil the water in a saucepan. Remove from stove. Immerse the noodles and keep it closed for about 5-7min. Drain the water and let it sit.
- Shallow fry the tofu in oil until brown. You may use tofu as it as well.
- Heat peanut oil in a wok. When screaming hot, add the veggies (except basil) and stir fry for 3 min. Now add tofu and sauté for 1 more minute.
- Add the peanut paste and the noodles. Add basil. Gently mix them with plastic tongs. Let it cook for 2 more minutes.
- Sprinkle crushed peanuts on top.
Bon Appetit!
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