Thai Noodle Bowl

By angielaine

Pretty sure that Dorthy got this from Gene. Might turn out a little soupy - less chicken stock!!

Ingredients

• 8 ounces angel hair pasta (probably any pasta will do)
• olive oil or peanut oil
• 14 oz hard tofu (Dorthy used chicken breasts rather than the tofu)
• 1 bunch green onions (try less)
• 8 oz mushrooms
• 16 oz Chicken stock (try less - I think it's too soupy)
• 1 chicken cube
• black pepper (season to taste)
• 1 T brown sugar
• 2 oz rice wine vinegar
• 4 oz fish sauce
• 1 cup chopped peanuts
• 2 oz lime juice
• 1 lime,
• 1/4 c garlic fresh mince
• cilantro

Preparation

Step 1

Cut tofu in squares, about ½ inch thick, sear in olive oil. Cool.
Cut tofu into inch by inch pieces to finish later. (Dorthy used chicken
breasts rather than the tofu. I cooked the breasts, sliced and used them
when the tofu was to be added.) Cook mushrooms in oil well,
remove from pan.
Boil pasta, Blanch about 4-5 minutes, cool. Mix with pasta well.
(With the oil from the mushrooms to keep the pasta from sticking
together) Add about a quarter of the green onions, peanuts, cilantro
and lime juice. Mix with warmed liquid (below), toss pasta.
In a separate pan, slowly heat fish sauce, rice wine vinegar, pepper,
Minced garlic, chicken stock and cube and brown sugar. Keep warm.
Crisp remaining tofu, add ½ to pasta and Serve. Finish dish with
remaining tofu, peanuts, green onions, cilantro.
Optional: Bean Sprouts and/or crushed red pepper flakes