Creamy Bangkok Noodles
Prep: 30 minutes Cook: 10 minutes
- 7 ounces uncooked rice noodles
- 1/4 cup honey or agave
- 1/4 cup natural peanut butter, creamy
- 1 tbsp soy sauce (optional)
- 1/4 cup vegetable broth
- 3 tbsp rice vinegar
- 1-2 tsp chili garlic sauce
- 3 tbsp vegetable broth
- 1 bunch green onions, chopped
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 cup mung bean sprouts
- 1 cup carrots, shredded
- 3.5 ounces baked seasoned tofu, thinly sliced
- cilantro, finely chopped
- peanuts, chopped
Prepare noodles according to package directions. Drain and set aside.
Meanwhile, combine the honey or agave, peanut butter, soy sauce, 1/4 cup vegetable broth, rice vinegar and chili-garlic sauce in a mixing bowl and whisk until smooth. Set aside. Place the 3 tbsp broth in a non-stick frying pan with the onions, garlic and ginger. Cook, stirring frequently for 2-3 minutes. Add the sauce, mix well and heat through. Pour over the rice noodles and toss well to mix. Add the bean sprouts, carrots and tofu and toss again to mix. Serve warm or at room temperature. Let each person add chopped cilantro and/or chopped peanuts, if desired.
Hint: Rice noodles are sold in natural food stores and in the Asian section of some supermarkets. This is also where you will find the rice vinegar and the chili garlic sauce. The rice noodles I like to use are made by Thai Kitchen. They are made from rice, water and salt and are sold in 7 ounce packages. The chili-garlic sauce is made by Huy Fong Foods. It is quite spicy, so you may need to adjust the amount used according to your tastes. This dish keeps well in the refrigerator and may also be served cold. This is great to fix on those busy evenings when everyone is eating at different times because it tastes best at room temperature. This may also be made using wheat pasta instead of the rice noodles. You will need about 10-12 ounces of uncooked wheat pasta. Cook pasta according to package directions, then proceed as above.