I love Thai food, and this is just my take on a noodles with peanut sauce dish that’s served in most restaurants. It’s a lot of prep, but a good way to use up a bunch of the veggies you have waiting in the fridge. I modify this to do just that- whatever vegetables are there, I toss ’em in! A lot of lee-way here. (This serves about 6 people.)

• 1 small bell pepper, diced
  

  so much it wouldn’t fit on 1 cutting board

• 1 carrot, julienned or small dice
• 1/2 small cabbage, chopped
• 1/2 – 1 lb mushrooms, diced
• 1/2 package extra firm tofu, cut in about 1/2″x1/2″x2″ strips, marinated in ~1-2T tamari
• 1/2 bunch green onions, chopped
• 3 cloves garlic, minced
• 2-3 T peanuts
• 1/4C cilantro, rough chop
• 10oz thick rice noodles, soaked in hot water for about 5 min, then drained and rinsed well with cool water

For the sauce, whisk together:

• 2 T peanut butter
• 4 T GF tamari
• juice of 1 lime
• 1.5 T rice vinegar
• 2 t sugar
• 1 T chili-garlic sauce
• 1 t cornstarch

In a large wok, add about 1 T oil. When HOT, add the tofu and toss. Cook until nicely browned on most/all sides. Set aside. Add another 1T oil, then drop in the mushrooms and cook also until cooked and browned. Remove to plate with tofu.

Add a touch more oil to the wok, and add the bell pepper and carrot, sautee about 2 minutes. Add the cabbage and garlic, cook about 1 minute. Drop in the mushrooms and tofu, green onions and cilantro, toss. Add the noodles, then the sauce and toss well. Take off the heat, sprinkle in the peanuts, and serve with a big wedge of lime for extra tang!

Once you have all the veggies chopped, this comes together very quickly, so make sure you have it all ready to go.