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Print this Recipe    Thai Noodles

Marinade and sauce:

1/4 c soy sauce
1/4 c vinegar
3 T sugar
2 cloves garlic, minced
1 T Thai red chile dipping sauce, or red pepper flakes to taste
1-2 T peanut butter

1/2 package Thai rice noodles (white/clear, flat, thin, about 1/4 in wide)
1 c cubed cucumber
1 c fresh mung bean sprouts, rinsed very well in cold water
1/2 lemon, cut into wedges
1 c. shredded carrot (cabbage works well instead of the carrot)
coarsely chopped cilantro, to taste
2 T roasted peanuts, chopped
4 oz firm regular tofu, well drained
1-2 T peanut oil

Mix up the sauce and put it in the bottom of a large bowl. Cube
the tofu into 1/2" squares. Soak in the sauce for about 1/2 hour.

Prepare the noodles per the package instructions (usually par boil
for 3 minutes or soak in hot water for 20 minutes). Drain well.

After the tofu is done marinating, heat up the oil in a non-stick
pan or wok. You want the oil to be hot enough to sear the tofu on
contact. This will keep it from sticking and soaking up the oil.
Toss the tofu until browned. Take off the heat while you toss the
noodles in with the sauce or get it ready in between tosses. Add
the noodles to the pan. Cook until the excess liquid is gone.
The noodles may crisp up a bit, or they may be soft - it depends
how cooked they were and how well drained they were. They are good
either way.

Dish up noodles, top with cilantro and peanuts bits. Serve with
a lemon wedge and little piles of veggies all around. Put Thai
red chile sauce or red pepper flakes on the table. This is a meal
for two or a starter for four.

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