This vegetarian version of a Thai street food classic is built on rice stick noodles - flat, pale, translucent pasta that doesn't need to be boiled but soaked in water until tender. The sauce is sweet, tangy and flavored with peanut butter.
- Cook Time
- Prep Time
- 1 (16-ounce) package rice stick noodles
- Boiling water
- 1 tablespoon finely chopped dried apricots
- 1 tablespoon finely chopped dates
- 1 tablespoon freshly squeezed lemon or lime juice
- 1 tablespoon smooth peanut butter
- 2 tablespoons packed dark brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon chili sauce
- 1½ cup vegetable broth
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- ½ teaspoon grated fresh ginger
- 1 (14-ounce) container firm tofu
- 1 cup fresh bean sprouts, rinsed and dried
- 1 cup packaged shredded carrots
- 2 tablespoons snipped fresh chives
- ¼ cup torn fresh cilantro leaves
1. Place rice noodles in a large bowl. Cover with boiling water and let sit for 8 minutes; drain.
2. Drain tofu on paper towels for 5 minutes and cut into 3⁄4-inch cubes.
3. In a food processor, pulse apricots, dates, and lemon juice to make a paste. In a medium bowl, whisk together apricot paste, peanut butter, brown sugar, soy sauce, and chili sauce. While whisking, add up to 1⁄2 cup vegetable broth to form a thick but pourable sauce. Set aside.
4. Heat oil in a large sauté pan or wok, over very high heat. Add garlic, ginger, and tofu; toss gently and cook until tofu is browned, about 5 minutes. Turn off heat. Toss in bean sprouts, carrots, noodles, and sauce. Mix gently until combined, being careful not to break up tofu. Transfer to a large serving platter and top with chives and cilantro. Serve with Thai Cucumber Salad.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)