This month the International Food Challenge explored The Thai Cuisine. The recipes were suggested by Sangeetha. Now, though the Thai cuisine is very popular, I haven’t tasted much of it. Infact the only Thai food that I have had is the Thai Green Curry and I liked it a lot, but never got around trying it at home. When I saw the recipes, I was quite excited and wanted to try the noodles with a peanut sauce. The peanut sauce was really yum and I ended up licking a little of the sauce that was leftover. The sauce could be a great dip with veg crudities or even be a good sandwich spread. The noodles tasted really good and I am sure these will frequent my kitchen in the future.
The original recipe calls for rice noodles, but I used the regular Chinese noodles.
Original Recipe here
Serves - 3
What you’ll need
- Noodles, Linguine width – 250 gms
- Firm Tofu – 1 cup, cubed
- Carrot – 1 big, cut into thin strips
- Red Bell Pepper – 1, cut into thin strips
- Bean Sprouts – 3 cups
- Soya Sauce – 2 tbsp
- Salt to taste
- Oil – 2 to 3 tbsp
For the peanut Sauce
- Tamarind – 1 tsp or a marble sized ball
- Hot water – ¾ cup
- Peanuts – 1 cup, roasted
- Garlic cloves – 3
- Fresh Red Chillies – 3, or chilli powder – ½ tsp
- Brown Sugar – 2 tbsp
- Soya Sauce – 1 tbsp
- Salt to taste
- Green onions – 2
- Sesame Seeds – 1 tbsp
- Fresh basil – a handful
- In a bowl, marinate the tofu pieces with 2 tbsp of soya sauce. Set aside.
- Cook the noodles according to the package instructions.
- Drain the noodles and rinse well in cold water. Keep aside.
- Soak the tamarind in hot water for 10 minutes.
- In a blender or mixie jar, add all the ingredients of the peanut sauce and grind to smooth paste.
- Heat a wok with a tsp or 2 of oil, toss the tofu and fry till they turn light golden. Transfer to a plate.
- Next add the carrots and bell pepper and sauté for couple of minutes. Let the vegetables remain crunchy.
- Transfer to plate.
- Now add the remaining oil, add the noodles, and the bean sprouts and sauté for a minute.
- Next add the tofu and the vegetables and half of the prepared sauce.
- Mix well. Add more sauce if required after tasting.
- Remove from heat.
- Garnish with chopped green onions, basil leaves and sesame seeds and serve hot.