Backtracking a little..last night I made one of my signature dishes:
P-nutty Noodles
I make this often and almost as often am asked for the recipe. I never measure anything out but I'll try to figure it out for recipe purposes.
P-nutty Noodles with Tofu
(1 serving)
*8oz firm tofu-drained, drizzled with olive oil and covered with seasoning salt and chili powder, cooked your preferred method. I of course used the Foreman grill.
*Spaghetti pasta of choice (I use barilla plus)
*1 tbs olive oil
*1tbs diced garlic
*1/4 cup natural peanut butter (smooth or crunchy)
*2-3 tbs low sodium Soy Sauce
*Splash lime juice
*Squirt of honey (if you aren't using natural pb, you can skip this)
*Red Hot-depends on taste-I use a couple drops because I'm not a big spicy heat girl
*1/4-1/2 cup Lite Coconut Milk (this is optional, if I have it on hand I use it, if not then I don't)
*Chicken stock (or veg. stock)
*2 tbs chopped Cilantro-fresh is best
*Scallions-sliced and sprinkled on top
*Vegetable of choice-I think broccoli is the best, although I used the green beans that I had and it was good
Begin cooking tofu, veggies and spaghetti before starting sauce
1) heat pan on stove about medium heat and add olive oil
2) saute garlic for about 1 min
3) add pb and stir until begins to melt
4) add soy sauce, hot sauce, lime juice, and honey-stir to combine
5) Whisk in coconut milk until all combined
6) Whisk in stock slowly a little at a time-this is all about consistency-as the sauce cooks it gets thicker, you want it thin enough so it will easily coat everything you stir into it, but not so thin that it is runny
7) Turn the heat to low and stir in cilantro
8) Place tofu pieces, spaghetti, and vegetables in the sauce pot and toss until all is coated with the p-nutty sauce
9) Sprinkle scallions on top and serve
I'm sure chicken would taste just as good as tofu if you aren't into it. The above recipe is the ultimate best outcome (fresh cilantro, coconut milk, scallions) but often I don't have those items. I use cilantro out of the tube, adjust the stock amount to make up for the liquid missing from the coconut milk, and just skip the scallions altogether. It still comes out tasty either way. In the past, I used chunky pb when I did this, which was really good, but I'm too nervous about nut pieces getting stuck in my narrow intestines... Those of you without those worries, feel free to go chunky. :) One more thing-you have to eat this with chopsticks. Have fun!
