Thai Curry Peanut Noodles (chanel)

  Thai Curry Peanut Noodles

- Ingredients (serves 4):

8oz brown rice noodles (may substitute spaghetti)

6cloves garlic, finely diced

2oz fresh ginger, finely diced

1 medium/large red onion, diced

1 jalapeño, diced

3 carrots, diced

2ts red curry paste

2ts natural peanut butter

1/4cup reserved pasta cooking water-the starchy water helps thicken the sauce

1cup snap peas

1/2cup cherry tomatoes

1Ts dried Thai Basil

Salt and Pepper-to taste

2 scallions, sliced thin-for garnish

1 lime-sliced for garnish

* For tofu: 1 package tofu (pre-cubed, or cut slab into ~1/2” cubes)

                 1 Ts olive oil

                 1 ts Thai Basil

                 salt and pepper to taste

* For chicken: 1 lb bonless, skinless chicken breast

                       1Ts olive oil

                       salt and pepper to taste

                       1ts Thai Basil

- Methods

1. Bring large pot of water to boil for noodles.

When water is boiling, add in noodles and cook according to package directions.

2. Pre-heat skilled over medium heat. Prepare tofu by draining excess water and cutting in cubes (if not using pre-cubed). To skillet, add 1 TBSP of olive oil and drained tofu with seasonings. Cook 3 minutes on one side and flip in pan; cook 3 more minutes and gently move cubes around pan ensuring that each piece is browned. Remove tofu from pan and set aside on plate.

3. In the same pan, add the ingredients for curry sauce: 1Ts olive oil, diced onions, garlic, ginger, jalapeño, and carrots. Sauté over medium heat for 5 minutes or until the onions have become translucent.

4. In a separate pan, heat 1Ts olive oil over medium heat. Season chicken breasts with half of Thai basil, and salt and pepper. Place in pre-heated pan seasoned side down, and season the other side. Cook for about 7-10 minutes per side, depending on how thick your breasts are, or until the inside of the chicken is no longer pink.

5. In separate bowl mix together peanut butter, curry paste, ¼ cup reserved pasta water and Thai basil. Add to veggie mix making sure and stir to evenly coat. If needed, add a bit more water to thin the sauce.

6. Drain pasta and combine with curry veggies. Serve with protein of your choice. Garnish with chopped scallions and limes.