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Thai Peanut Tofu or Chicken Noodles

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Level: Easy

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Description

Deliciously sweet and spicy Thai Peanut Noodles with your choice of tofu or chicken.

Ingredients

  • FOR THE MARINADE:
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Sherry
  • ½ teaspoons Sesame Oil
  • ⅛ teaspoons Freshly Ground Black Pepper
  • 14 ounces, weight Extra Firm Tofu, Cut Into 1/2 Inch Cubes OR 1 Pound Boneless, Skinless Chicken Breast, Diced
  • FOR THE SAUCE:
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Fresh Garlic, Minced
  • 1 Tablespoon Fresh Ginger, Minced
  • 2 teaspoons Lemongrass (inner White Part, Outer Layers Removed), Minced
  • 1  Thai Red Chile, Seeds Carefully Discarded (if You Like Really Spicy, Leave Some In)
  • ¼ cups Soy Sauce
  • ¼ cups Natural, Unsweetened Creamy Peanut Butter
  • 1 Tablespoon White Wine Vinegar
  • 1 Tablespoon Freshly Squeezed Lime Juice
  • 2 teaspoons Sesame Oil
  • 1-½ teaspoon Brown Sugar
  • ⅓ cups Vegetable Or Chicken Stock
  • 8 ounces, weight Uncooked Egg Or Wheat Noodles (udon, Chinese Egg Noodles, Spaghetti, Linguine, Etc), Cooked Al Dente According To Package Instructions
  • ⅓ cups Dry Roasted Peanuts
  • ¼ cups Green Onions, Sliced
  • ¼ cups Carrots, julienned

Preparation

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.

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