Dinner: Peanut Noodles with Tofu (or Chicken)

So, I found this recipe while flipping through a Sunset magazine (oh magazines!) and this one caught my eye for two reasons: first, it looks delicious and Cambodia-friendly; and second, it was submitted by someone from my hometown... woo hoo!!

Last week my roommate and I made it for dinner after work. I made mine with spaghetti noodles and she made hers with rice noodles (she has to eat gluten-free). We both agreed the flavor was delicious. Also, we used tofu here, but definitely it could be subsitituted for chicken breast.

Peanut Noodles with Tofu:

• 8 oz spaghetti (who really counts... a handful is ok too!)
• 1/2 cup chicken broth
• 1 garlic clove, smashed & minced (I used 2 or 3)
• 1/4 cup sugar
• 1/2 cup natural peanut butter (thankfully we have this here!)
• 1/2 tsp red child flakes (we added lots more later)
• 3 Tbsp soy sauce
• 14 oz firm tofu, cut into chunks
• 1 cucumber, sliced or cut into matchsticks
• 3 green onions, trimmed & thinly sliced
• 1/2 cup cilantro
• 1/3 cup roasted peanuts

Step 1: COOK the pasta (or rice noodles). Drain and set aside.

Step 2: HEAT broth, garlic, peanut butter, sugar, chil flakes, and soy sauce in a pot until boiling (stir often!). Add tofu and cucumber and pasta. Toss to coat I always shake everything together with a lid on)

Step 3: SERVE pasta and top with cilantro, onions, and peanuts.