This recipe is basically pad thai slathered with a creamy-peanuty-coconuty sauce. I think pad thai might be my favorite dish ever (the ultimate recipe is in the works) and this is a great variation of it.
Recipe serves 2 to 3 people.
Ingredients
- 200 g // 7 oz uncooked rice noodles
- 3 tbsp sesame oil
- 3 garlic cloves
- small piece of ginger
- 4 tbsp soy sauce
- 2 tbsp brown rice vinegar
- 2 tbsp brown sugar
- ½ tbsp paprika
- 100 g // ½ cup extra firm tofu
- 5 spring onions
- 1 small bell pepper
- 100 g // 1 cup bean sprouts, optional
- 70 g // ½ cup salted peanuts
- lime wedges
- toasted sesame seeds
For the peanut sauce:
- 2 tsp sriracha sauce
- 250 ml // 1 cup canned coconut milk
- 2 tbsp soy sauce
- 120 g // ½ cup peanut butter (unsweetened and runny)
- 1 tbsp brown sugar
Instructions
- Cook the rice noodles per directions on the packaging, and drain under some cold water. Set aside.
- In the meantime, make the peanut sauce. Combine all ingredients in a small saucepan and bring it to a boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thickens. Remove from the heat and set aside.
- Mince the garlic, and finely cut up the ginger. Cut the tofu in small cubes. Chop the bell pepper, spring onions, and peanuts.
- Over medium-high heat, place a large frying pan or a wok and fry the ginger and garlic for about 2 minutes.
- Add the drained noodles and cook for another 2 minutes. Next, add the soy sauce, sugar, vinegar and paprika and stir. Add in the tofu and bell pepper, mix well to combine. Cook for another 3 minutes.
- Add more soy sauce if needed, half of the chopped spring onions, half of the chopped peanuts, bean sprouts and stir to prevent the ingredients from sticking to the bottom of the pan. Add a bit of water if it starts to look dry. Cook for another 2 minutes.
- Serve with a drizzle of the peanut sauce and top with the remaining spring onions, peanuts, a wedge of lime, a sprinkle of sesame seeds.
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