It wasn't home made, but I promised myself I'll make it soon. It's really really easy (easy is what we like in the kitchen) and nutritious!
Ingredients
Salt
1 (8-ounce) package pad Thai-style rice noodles or whole wheat linguine
1 cup mung bean sprouts
1/2 cup chopped green onions
1 (8-ounce) package baked tofu, cut into small cubes
1 large carrot, grated
1/2 cup prepared peanut sauce or Asian salad dressing
1/4 cup chopped cilantro
1/4 cup chopped roasted and salted peanuts
1 (8-ounce) package pad Thai-style rice noodles or whole wheat linguine
1 cup mung bean sprouts
1/2 cup chopped green onions
1 (8-ounce) package baked tofu, cut into small cubes
1 large carrot, grated
1/2 cup prepared peanut sauce or Asian salad dressing
1/4 cup chopped cilantro
1/4 cup chopped roasted and salted peanuts
Method
Bring a large pot of salted water to a boil; add noodles and cook until tender. Drain and rinse in cold water; drain again and transfer to a large bowl.
Add sprouts, green onions, tofu, carrots and dressing and toss to coat. Transfer to bowls and serve garnished with cilantro and peanuts.
Add sprouts, green onions, tofu, carrots and dressing and toss to coat. Transfer to bowls and serve garnished with cilantro and peanuts.
OR! a sweet chili sauce!
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