Peanut Sauce with Rice Noodles

This is a nice light, yet filling dish. We love Thai food and its one of the hard foods to make if you dont have the right ingredients. This is pretty easy though and kind of Thai inspired. It requires a few steps, but well worth it. Use whatever veggies you like. You can use a peanut sauce already prepared or you can make your own. We added baked tofu to this too. Baking tofu is easy. Just cut into cubes, toss with oil and put in 400 degree oven for 40 minutes, flipping a few times. You can also fry the tofu in 1/2 inch of oil in a frying pan. Flipping until golden brown. Baking is much healthier.

1 package of Thai Rice noodles

1 cup peanut sauce (see below if making your own)

2 shredded or thinly sliced carrots

1 small head broccoli

1 bunch green onions (chopped)

handful of bean sprouts

1/4 cup cilantro

1/4 cup crushed peanuts

Peanut Sauce:

1/2 cup peanut butter (crunchy works good)

1 cup soy milk

a few splashes of tamari or soy sauce

1 Tbs curry power or paste
1 Tbs sriracha (hot chili sauce, optional)

1 lime

Blend all ingredients with a wire whisk and set aside.

Chop all your veggies. The last 4 ingredients get stirred in at the very end. Set them aside. Saute the carrots and broccoli just enough so that they are slightly tender.

Bring a large pot of salted water to a boil. Add noodles but only long enough to soften them. They are going to do some more cooking later. Drain and run cold water on them.

Add noodles back to pot with peanut sauce. Dont add all the noodles at first. Slowly add them a handful at a time because you may not need all of them. Stir and simmer over medium heat until noodles become tender to your liking. Stir in broccoli and carrots until heated throughout. Right before serving, stir in green onions, cilantro, bean sprouts and sprinkle peanuts on top.