I’ve been making a lot of curried pulses lately so I decided to change things up with some noodles.
Noodles. Yummm. I don’t know what it is about noodles, but they have a way of grabbing my attention more intensely than other staple ingredients like rice or bread. There’s something about slurping up noodles soaked in sauce that is super satisfying!
Peanuts are a featured ingredient in traditional Pad Thai. I swapped out the peanuts for almonds and used almond butter in the sauce. I think the almond butter lightens up the sauce a bit, but feel free to stick with peanuts if you prefer. And this dish can be on the table in less than 20 minutes!
Ingredients (serves 6)
12 ounce package rice noodles (2 ounces per serving)
1 14-ounce package firm tofu (cut into 1/2 inch cubes)
1/2 pound mung bean sprouts (rinsed and drained)
6 green onions (cut into 1 inch lengths)
2 small red bell peppers (cut into thin strips)
1/4 cup slivered almonds (or peanuts, roughly chopped)
1/4 cup chopped cilantro
3 tablespoons coconut oil (or sesame seed oil)
1 tablespoon soy sauce (or liquid amino acids)
Sauce Ingredients
3 tablespoons rice vinegar (or apple cider vinegar)
1/4 cup almond butter (or peanut butter)
2 tablespoons agave nectar (or honey)
1 – 1 1/2 tablespoons chili paste (can substitute chili powder or Sriracha sauce)
1 – 2 tablespoons fresh lime juice
2 – 4 tablespoons water from cooked noodles (if needed for sauce to coat noodles)
1 teaspoon garlic powder
1 teaspoon ginger powder
1 tablespoon soy sauce (or liquid amino acids)
Directions
- Prepare the ingredients so they are ready to use.
- Cook the noodles per package instructions. Generally, bring a large pot of water to a boil. Remove from heat and immediately place noodles in the pot, stirring occasionally so they don’t stick. Let soak for 8 – 10 minutes until cooked and tender, but not soggy.
- While the noodles are cooking, place all sauce ingredients in a bowl and whisk together thoroughly. Keep whisking to thicken the sauce. Cover and set aside.
- In a non-stick wok or large skillet, heat the oil. Stir in the soy sauce and add the tofu – arranged in one layer – and let cook for 4 minutes on medium heat so tofu begins to brown. You might want to use a splatter guard to minimize clean up. Then flip the tofu and let cook another 4 minutes.
- When the noodles are done, drain off excess water, leaving just a few tablespoons to help the sauce coat the noodles and vegetable evenly. Add the noodles, sauce, bean sprouts, onions and peppers to the tofu and mix well. Cover with a tight fitting lid and cook on medium-low heat for 2 -3 minutes until vegetables are slightly cooked and everything is heated through.
- Serve hot garnished with chopped almonds/peanuts and cilantro.
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