Thai Peanut Noodles:
handful of Stir Fry Rice Noodles
1 tsp. peanut oil
1/2 onion, sliced
1 bell pepper, sliced
2 carrots, sliced in rounds
scallions and basil for garnish
1 tsp peanut oil
2 garlic cloves, minced
1 1-inch knob of ginger, graded
1 small shallot, minced
1/2 cup creamy peanut butter
1/4 cup coconut milk
few pinches of brown sugar
2 tbsp soy sauce
1 tsp fish sauce (if going completely vegan, just use salt)
1 tsp toasted sesame oil
cracked black pepper
red chili flakes or chili powder
water if needed
Boil water in a pot large enough for the noodles. Add the noodles and turn off the heat. Let soak for 8 minutes in the hot water.
In another small sauce pan heat up the peanut oil. Add the garlic, ginger and shallot to sweat for two minutes. Add the rest of the ingredients up to the water and stir with a whisk to combine. Let simmer on very low heat for a few minutes while you chop up the veggies and get ready to stir fry. Taste for seasoning, add water if too thick.
Heat up a wok on very high heat, add the oil and swirl, then add the onion, carrots and bell pepper (and tofu). Stir fry for 3 minutes. Add the noodles and stir fry for another minute. Add as much sauce as you would like to the noodles, toss to combine. Garnish with the scallions/basil and eat immediately.