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Deliciously sweet and spicy Thai Peanut Noodles with your choice of tofu or chicken.
Put the tofu or chicken cubes in a medium bowl. In a small bowl or cup combine all of the other ingredients in the marinade list then pour over the tofu/chicken cubes. Let it marinate for at least 20 minutes.
Preheat the oven to 400 F.
Place the tofu cubes on a rimmed baking sheet sprayed with vegetable spray. Bake the tofu for 20-25 minutes or until desired texture is reached. Turn the cubes with a spatula after 15 minutes, then again every 5 minutes. If using “firm” tofu, bake for an additional 5-10 minutes. Remove from oven and set aside.
If using chicken, discard the marinade and fry the chicken in a medium skillet over medium-high heat until no longer pink and cooked through. Transfer the chicken to a baking dish and keep in a warmed (200 F) oven. Use the same skillet to make the sauce.
Add a little oil to the skillet and saute the garlic, ginger, lemongrass and chilies for 1-2 minutes until very fragrant. Add the soy sauce, peanut butter, white wine vinegar, lime juice, sesame oil, and brown sugar. Simmer for 1 minute until ingredients are fully combined. Add the broth to thin out the sauce and simmer for another minute.
Place the cooked noodles in a warmed bowl. Add the tofu or chicken, peanuts, green onions, and carrots. Toss to combine. Pour the sauce over the pasta mixture and carefully stir and toss until the noodles are evenly coated.
Serve warm or cold. A cold, crispy cucumber salad would make a nice accompaniment.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!