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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Thai noodles with tofu instead of chicken. Delicious! Ingredients:
14 oz. extra firm tofu, organic |
6 oz uncooked rice noodles |
2 tbsp canola oil, divided |
1/2 lb. chicken, sliced |
3 cloves garlic |
1/2 cup green onion, chopped |
1/3 cup peanuts, crushed |
2 tbsp paprika |
1/4 cup tamarind |
1/4 cup sugar |
15 oz. bean sprouts, rinsed |
1 tsp. red pepper, crushed |
Directions:
1. Soak rice noodles a couple hours before preparation of food. Cook cubed tofu in 1 tbsp of oil until browned (golden). Set aside. Heat remaining oil in large wok and cook garlic. Then drain noodles and add to garlic in wok. Toss for just a couple minutes and then add tamarind, sugar, peanuts, paprika, and I like to add 2-3 tbsp of thai fish sauce. At the very end I throw in the green onions, bean sprouts and tofu. Some add an egg here, but I don't. The lime, peanuts, and pepper can be added or left to be added by each person as a garnishment. Basically, you can play around with the amounts of all ingredients until you find a taste you love!
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