Hello hello hello. Today I have something scrumptious and savory to share with all of you. I absolutely love Thai food and while this in no light compares to the amazing food I ate while in Thailand, it passes the taste test to be a repeat in my kitchen…maybe yours too. This is the type of dish that makes you look forward to left overs.
There are a few steps to the recipe, but they are super easy and quick. Trust me on this, it was about a half hour worth of cooking time – including dodging two other flatmates in our one butt galley kitchen while they made their dinners too. The sauce has a bit of a kick to it, so if you are not keen on spice cut the chili sauce amount in half.
Recipe: Adapted from Martha Stewart
7 ounces dried wide, flat rice noodles (1/2 a box of the Thai Kitchen 14 oz. brand)
1/4 cup fresh lime juice, plus lime wedges for serving (3 limes) if you have on hand
3 tablespoons soy sauce
1 tablespoon chili sauce, such as Sriracha
1 tablespoon packed dark-brown sugar
1 package (14 ounces) firm tofu, drained, I used cubed which sped up the process but you could cube it yourself or cut it into thin slices
handful of baby carrots, chopped
2 garlic cloves, minced
8 scallions, thinly sliced
1 1/2 -2 cups frozen stir fry vegetables (adds to the speed process)
1/2 cup chopped bell pepper (I used orange)
2 tablespoons roasted cashews, chopped
1/4 cup fresh cilantro leaves (if you have)
Soak noodles according to package instructions; drain. (Should be bring a medium pot of water to boil, remove from heat and soak the noodles for 8-10 minutes until they reach your desired consistency).
In a small bowl, whisk together the lime juice, soy sauce, chili sauce, and brown sugar and set aside.
In a medium nonstick skillet, heat 4 teaspoons olive oil. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. After you flip add some of the sauce that you prepared above. This will help give the tofu some flavor.
In a large nonstick skillet (a different one from above so you can multitask) – Add carrots, garlic, pepper, stir fry vegetables and scallions to skillet and cook until softened/warm, 5 minutes.
Add the remaining lime-juice mixture and bring to a simmer.
Add noodles and cook, stirring frequently, 1 minute. Add the tofu and gently toss to combine. Season to taste with salt.
Plate by topping with cashews, cilantro and lime wedges if you have on hand