Ron put together this Yum recipe from an herbal Thai cooking class, June 16, 2013.
Sauce:
Juice from 2-1/2 limes
2 Tbsp lite soy sauce
2 Tbsp fish sauce
2 Tbsp palm sugar (broken up)
1 Tbsp green chilies, chopped
6 cloves garlic, chopped
1 pkg rice noodles
Vegetables:
2 medium carrots, peeled and grated
1/2 large onion, diced
1 medium tomato, diced
1/2 pkg mushrooms, chopped
3 stalks celery, diced
Toppings:
1/2 cup cilantro, coarsely chopped
1/2 cup crispy tofu
1 cup shredded cooked chicken
3 Tbsp roasted peanuts, chopped
Mix together the lime juice, soy sauce, fish sauce, palm sugar, green chilies, and garlic, stirring to dissolve the sugar.
Soak the noodles in cool water for at least 10 minutes. Drain the noodles, and cut them into shorter lengths.
Add enough water to a pot to cook the noodles. Heat the water to boiling, and add the noodles. Cook until steam forms (1 to 2 minutes). Remove the pot from the burner and dump the noodles into a strainer to drain them.
Add all the vegetables and cilantro to the empty pot, then add the noodles on top (off the burner). Add 1/2 of the sauce to the pot, and mix the noodles and vegetables together.
Pour the pot contents into a large serving dish. Top with the tofu, chicken, peanuts, and the remaining sauce.
Yield: 4
Prep Time: 00:30
