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From:	Deborah (Recipes.vegsource.com)
Subject:	Thai Noodles in Peanut Sauce
Date:	December 26, 2009 at 9:11 pm PST

Thai Noodles with Fried Tofu in Peanut Sauce

1/2 lb firm waterpacked Tofu, drained
Cornstarch
Oil for frying
1/2 lb dried rice noodles
1/4 cup lime juice
1 Tbs peanut butter
2 Tbs soy sauce
2 Tbs sugar
1 tsp hot chili sauce
2 tsp peanut oil
3 cloves garlic, minced
1 - 2 tsp minced fresh ginger
1 carrot, peeled and cut into narrow strips
8 scallions (green onions), halved lengthwise, then cut
into 2" strips.
1 cup bean sprouts
2 Tbs chopped dry-roasted peanuts

Soak rice noodles in warm water until they are soft and
white (about 20 minutes). Set aside.
Cut Tofu into 1" cubes.
Dust Tofu cubes with cornstarch. Shake off excess.
Fry Tofu cubes in some oil until golden brown on all
sides. Drain, and set aside.
Combine lime juice, peanut butter, soy sauce, sugar, chili
sauce, and 2 Tbs hot water in small bowl.
In wok or large pan heat the peanut oil over medium heat.
Add garlic and ginger, and stir-fry 1 minute.
Add carrot and scallion, and stir-fry 1 minute.
Add lime juice mixture and mix well.
Add noodles, tossing with large spoons until the noodles
soften (about 1 minute).
Add Tofu, and toss to combine.
Add sprouts.
Serve, sprinkled with chopped peanuts.

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