Thai Noodle Salad

I first discovered Thai food when I was living in New York. Brooklyn had some pretty amazing Thai restaurants with delicious food, spicy martinis, and beautiful ambiance. I was hooked after my first experience. The dishes that involved coconut milk, lemon grass or peanut sauce always kept me coming back for more. The food is simple with few ingredients usually, but it always tastes so good!

Since I can't fly to NY on a whim and eat at Planet Thailand in Williamsburg, it was time to recreate it without leaving my kitchen. By the way, you'll get 100% of your daily vitamin C with this dish! It's great cold the next day out of the fridge for lunch too.

Thai Noodle Salad
Recipe adapted by www.babyfit.com

6 oz. dried vermicelli (thin rice noodles)
1/4 cup low-sodium soy sauce
1/4 cup low-sodium vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper
1 package of extra firm organic tofu (feel free to substitute this with chicken or shrimp)
2 tsp. sesame oil
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2 inch pieces
1/4 cup fresh cilantro, chopped
1 tsp. sesame seeds for garnish
lime wedges for garnish

1. Place the tofu between two folded towels and place a heavy pot or pan on top of it for 10-20 minutes to release some of the water. Place tofu in terriayki or soy sauce marinade for a few minutes (or more if you have the time). Slice it in to cubes. Heat sesame oil in skillet on medium high heat and cook tofu until brown on all sides. About 5 minutes.

2. Cook vermicelli according to package instructions, drain and set aside.

3. In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger and crushed red pepper. Cook over medium-low heat until peanut butter is melted.

4. Add cooked pasta and toss to coat evenly

5. Stir in tofu, sweet red pepper, green onions and cilantro.

6. Serve with lime wedges.

*Note, you might want to double the recipe for the sauce. Though it was fine for us, I would have preferred a bit more sauce.