- Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
- Roasted Asparagus with Walnut-Parmesan Crust
- Pie Crust Berry Kolackis with Lemon Glaze
- Leftover Easter Egg & Hummus Salad
- Blueberry-Ginger Granita
- Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour
Thai Spring Noodles with Tofu and Peanut Sauce
Posted by Olivia on Tue, March 29, 2011
You don’t have to be vegetarian to fall in love with this Spring-fresh Thai noodle salad!
A bit of creamy peanut sauce, made from our very own Carolyn’s Favorite, pairs up against smooth rice noodles and crispy raw Spring veggies. Cucumbers, red radishes, daikon, and herbs make for one seriously pastel plate. Don’t worry if you’ve never tried some of these vegetables; they can all be found in the carrots section of your supermarket produce aisle—just ask someone if you need help finding them! If you can’t find baked tofu at your grocery store, feel free to substitute cooked pink shrimp (we like the baby shrimp best, as they are the sweetest!).
One word for this dish: revive!
8 ounces rice noodles
½ cup thinly sliced cucumber
½ cup thinly sliced red radishes
½ cup thinly sliced daikon radish
¼ cup loosely packed chopped fresh cilantro
2 scallions, sliced
1 jalapeno pepper, seeded, diced
¼ cup Carolyn’s Favorite
¼ cup fresh lime juice
2 tablespoons peanut butter
Sea salt, to taste
8 ounces baked tofu, cubed
- Bring a large pot of water to a boil; add noodles and cook until soft, about 6 minutes. Drain and set aside.
- Toss together cucumber, radishes, cilantro, scallions, and pepper in a large bowl; set aside.
- Whisk together Carolyn’s Favorite, lime juice, and peanut butter until smooth. Season to taste.
- Add noodles to vegetable mixture; add tofu and sauce and toss to coat. Serve immediately.
Makes about 4 servings.