Tofu & Peanut Noodles – Spiked With Sriracha Sauce

Ingredients

• 300 grams Rice Noodles (Flat)
• 2 Carrot (Gajjar) cut into thin stripes
• 1 Green Bell Pepper (Capsicum) cut into thin stripes
• 1 Red Bell pepper (Capsicum) cut into thin stripes
• 1 Onion thinly sliced
• 4 cloves Garlic chopped
• 1 inch Ginger chopped
• 100 grams Tofu crumbled
• 4 tablespoons Veeba Sriracha sauce
• 2 tablespoons Peanut Butter
• 1 tablespoon Soy sauce
• 1 tablespoon Honey
• 1 teaspoon Black pepper powder
• 2 tablespoon Roasted Peanuts (Moongphali) coarsely pounded
• 3 stalks Spring Onion (Bulb & Greens) chopped

Steps

1. To begin making the Tofu & Peanut Noodles, boil the noodles in a saucepan filled with water. Boil until the the noodles are just cooked.
2. Strain the water and wash the noodles over a running tap water to stop the cooking process.
3. Drizzle some oil and coat the noodles so that it does not stick to each other.
4. In a bowl add all the ingredients mentioned in the list to make the sauce. Mix well until it combines.
5. Heat a kadai with oil, add the ginger and garlic, saute till it softens. Add sliced onions, fry till the onions turn translucent.
6. Add the bell peppers and carrots and saute till they are cooked. Make sure they are not completely roasted.
7. Add the crumbled tofu and the mixed sauce and give it a stir. At this point add the cooked Tofu & Peanut Noodles and toss well to coat the sauce evenly over the noodles. Check for seasonings.
8. Serve the Tofu & Peanut Noodles along with Thai Som Tum Recipe (Thai Green Papaya Salad) and Vegetarian Tom Yum Soup Recipe to enjoy saturday dinner with family and friends.