Ingredients
- Sauce:
- 2 tsp fish sauce
- 2 T Vietnamese chili garlic sauce [like Sriracha]
- 1/4 cup each soy sauce and fresh squeezed lime juice
- 2 T tamarind paste and rice wine vinegar
- 1 T red curry paste [like http://www.three-bowls.com/storage/lunch/ThaiKitchenRedCurryPaste.jpg]
- 1/4 cup peanut butter
- 1/4 cup dark brown sugar
- 1 tsp ginger “juice” (or use grated fresh ginger) [I use the grated fresh ginger.]
- Pasta:
- 1 pound of noodles (fettuccine, flat rice noodles, or other) [I use whole grain linguine or fettuccine to cut down on the high glycemic index carbs.]
- 1 bunch green onions, sliced, or one onion, finely chopped
- Optional vegetables: carrots, zucchini, cabbage, whatever you have on hand [I've usually use shredded carrots. Broccoli also works well.]
- 1 to 3 packages baked tofu, and/or “chicken-style” seitan, chopped into bite-sized pieces [Chicken-style seitan is better, just make sure to break it up into not-so-big chunks]
- 1/2 cup finely chopped peanuts
- One package mung bean sprouts [Not necessary - I usually skip these.]
- 1 cup or so basil leaves, sliced into strips [Fresh basil is the best.]
Preparation
Step 1
1. Bring some water to boil on the stove. Add the noodles and cook until soft but not mushy. Drain the noodles and rinse them in cold water to avoid overcooking them.
2. Combine the ingredients for the sauce. Put them in the microwave for a minute to melt the peanut butter and then whisk to a uniform consistency.
3. Heat a large non-stick skillet and sauté vegetables, tofu (and/or seitan) until cooked (if some vegetables need more cooking than others, add the ones that take longer first so that the others won’t be overcooked).
4. Add the peanuts to the pan.
5. Toss in noodles and sauce (and basil, if using) and mix well. Heat through. Add the bean sprouts. Mix well and allow the sprouts to come up to temperature without wilting them.