free recipe friday: quick thai dinner!
not quite pad thai, this dish is hearty and full of peanutty flavor. it also highlights one of my favorite products, which you will hear used a lot in my quick recipes, Helen’s Kitchen tofu steaks. you should be able to find them in the gluten free section of your supermarket’s freezer.
serves 4-6
3/4cup natural peanut butter
2 1/2T fresh lime juice
1Tagave nectar
1/4cup soy sauce
1/2cup veg broth
2tsp sriracha sauce
1bag (7oz) rice stick noodles
1box Helen’s Kitchen Chik’n gardensteaks
3T peanut or sesame oil
2cups julienned thai veggies (bean sprouts, carrots, cabbage, etc.)
1/4cup each chopped peanuts and chopped fresh cilantro
lime wedges, for garnish
in a blender, whiz together the first six ingredients to make a smooth sauce. prepare rice stick noodles according to package directions, then drain and set aside. heat 2T oil in a wok or large, deep skillet to medium high. add tofu steaks, searing and cooking until golden brown; remove from pan and cut into small squares or triangles. add remaining oil to hot pan and, quickly, stir fry veg, then add back in tofu and noodles, stir-frying for a few minutes. top with sauce and stir-fry a few minutes more. distribute onto four plates and top each with about a tablespoon each of the chopped peanuts and cilantro. make sure each plate gets a lime wedge to squeeze!
