Thai Noodles

This recipe is Pad Thai-ish. Very tasty.

Marinade:
(The original recipe calls for 1 recipe of marinade but I prepare 2 recipes in separate bowls. One is used for marinating the tofu. I soak the noodles in the second batch before adding them to the stir fry.)

• 1/4 c soy sauce
• 1/4 c vinegar
• 3 TBSP sugar
• 2 cloves garlic, minced
• 1 TBSP Thai redi chile dipping sauce OR red pepper flakes
• 1-2 TBSP peanut butter (I prefer chunky)

Stir fry:

• (1) package firm / extra firm tofu, cubed (I usually press & freeze the tofu at least one day before preparing. We prefer very firm tofu. If you press & freeze, be sure to thaw before marinating tofu.)
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• 1-2 TBSP peanut oil
• 1/2 - 1 package Thai rice noodles
• 1 c cucumber, peeled, seeded & cubed
• 1 c mung bean sprouts, rinsed & drained
• 1 c shredded carrots
  
• 1/2 head green cabbage, shredded (Red is good too but turns everything purple)
• 1 c green onions, roughly chopped (greens only)
  
• coarsley chopped cilantro, to taste
• 2 TBSP roasted peanuts, chopped
  
• 1/2 lemon, in wedges
  

1. Prepare (2) recipes of marinade & set aside.
2. Marinate tofu at least 30 minutes in one recipe. (If I have time, I'll marinate tofu several hours for a stronger flavor.)
3. While tofu is marinating, prepare remaining ingredients.
4. Prepare rice noodles per package instructions. (Mine don't have instructions in english. I usually boil a pot of water, remove it from heat, add noodles & let them soak 5-7 minutes, until tender. Drain & rinse.
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5. Remove tofu from marinade & let excess drip off. Add drained noodles to marinade along w/ 2nd recipe & toss to coat
6. Heat oil in wok. It should be hot enough to sear tofu on contact but not smoking.
7. Add tofu to wok & toss until browned. Remove from wok & set aside.
8. Add cabbage & carrots. Stir fry until tender, about 5 minutes.
9. Add green onions & mung bean sprouts. Toss until heated through, 2 minutes.
10. Add noodles with marinade & cooked tofu. Stir fry until heated through.
11. Serve topped with cilantro, cucumber, peanutes & a squeeze of fresh lemon. Yum!
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