Conference turris::cooks

2932.0. "THAI Noodle Stir-Fry" by ICS::ROGERSK () Tue Feb 26 1991 13:48

    
    I got the following from the March issue of Bon Appetit.  The full
    recipe was delicious, but you could probably use the sauce alone
    on other dishes.  I like mine HOT, and modified it slightly by using
    some Chili Paste with Garlic in addition to dried red pepper flakes.
    It was very quick and easy to prepare. 
    
                Hot and Sour Thai Noodle Stir-fry
    
    3 garlic cloves			3 Tbsp. soy sauce
    2/3 c. creamy peanut butter		1/2 tsp. dried red pepper flakes
    3 Tbsp. fresh lime juice		1/2 c. chicken or vegetable broth
    
    10 oz dried Japanese-style noodles or linguine pasta (I used fresh
    	noodles)
    8 oz. snow peas, halved
    
    3 Tbsp. oil				
    2 red bell peppers, thinly sliced
    14 oz firm tofu, cubed, drained well on paper towels (I think boneless
    	chicken would be just as good if you want meat version)
    
    2 green onions, sliced
    3 Tbsp. chopped fresh cilantro
    
    Finely chop garlic in processor, add peanut butter, lime juice, soy
    sauce and red pepper flakes.  Process to blend ingredients.  With 
    machine running, slowly pour in broth and process until sauce is
    smooth.
    
    Cook noodles in large amount of boiling water just til tender, add snow
    peas during last 30 seconds.  Drain and reserve.
    
    Heat oil in wok or heavy skillet over high heat.  Add bell peppers and
    stir-fry til just tender (about 2 minutes).  Remove with slotted spoon.
    Add tofu and stir-fry until just beginning to brown, about 1 minute.
    Return bell peppers to skillet and stir til hot.  
    
    Remove skillet from heat, add noodles, peas and peanut sauce.  Mix to 
    coat evenly.  Transfer to platter and garnish with green onions and
    cilantro.