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Ellen's Spicy Peanut Thai Creation

Posted on 2007.10.24 at 10:29
I have really been in the mood for Chinese and Thai food lately. However, a few months back I read an article that reported on the nutritional facts of Americanized Chinese and Thai food and it scared me off of Americanized Asian food for the rest of my life (of course with the exception of sushi). I was craving an Asian noodle dish, but didn't want to order greasy noodles from the local Chinese delivery place, so I decided to concoct my own. The only thing that I would do differently the next time I make this dish is to cook my noodles beforehand (that afternoon, the night before, whatever --- and storing them in the fridge until I make this meal.). Between cooking the noodles, frying the tofu, and chopping and sauteing the veggies there was just too much going on at once last night. Here's what you'll need:

About half a box of whole wheat spaghetti noodles
One package of extra firm tofu that has been frozen, then thawed, drained, and sliced into little bite-sized squares 
Half of one chopped red bell pepper
Two big handfuls of bagged, premade cole slaw mix
About one and a half handfuls of peanuts
Two big handfuls of sliced mushrooms
Some peanut sauce (you can make your own but I didn't have the time to do that last night, so I just used House of Tsang's Bangkok Padang Peanut Sauce)
Some crushed red pepper, as much as you like depending on taste
Some wok oil

1.) Bring a big pot of water to a boil. Add a little oil and then your spaghetti noodles. Allow them to cook until they're al dente. Drain them and keep them in a colander until they are ready to be stir-fried up with the rest of this goodness.

2.) In a wok, heat your wok oil over medium/high heat. Make sure you use enough oil to coat the bottom of the wok. Once it is nice and hot, add your tofu. Fry your tofu in the wok oil until it is light brown and crispy on the outside.

3.) Add your chopped red pepper. Saute it for about two minutes. Then add your peanuts. You will not need to add anymore wok oil to your pan because the peanuts will produce some extra natural oil for your stir-frying. Then add your mushrooms. Saute those for about two minutes. Finally, add your handfuls of cole slaw mix. 

4.) Sprinkle as much peanut sauce over your tofu and veggies as you want, but don't drown them in the sauce. You want everything to simply be evenly coated. Once the tofu and veggies are all mixed together, add your noodles, more peanut sauce until the noodles are coated, and as much crushed red pepper as you like. I love spicy food so I add a lot. 

Mix everything together well and keep stir-frying everything together for a few more minutes until everything is piping hot and evenly coated in tasty peanut and spicy goodness. Grab a bowl, some chop sticks, and chow down!

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