Noodle Salad With Spicy Peanut Sauce

Inspired by Thai and Indonesian cuisine

When I lived in Berkeley (1978 - 2000), I often ate at an inexpensive Thai restaurant, Cha Am. The food was quite delicious, and they were pretty good with keeping fish sauce out of their vegetarian dishes. Because I wasn’t vegan yet, the addition of eggs didn’t bother me. Lo and behold, this restaurant still exists! I’m not sure what I had expected, but this was a nice surprise and I had to show you a picture I discovered on the internet.

Actually, you won’t find this recipe on their menu. I had bought their cookbook which has tons of recipes using fish and meat etc., which I don’t eat. But I can modify the dishes by substituting tofu and other vegan ingredients; that way, I can keep the flavor of Southeast Asia and still feel good about what I eat.

Bring this salad to your next potluck, or take it along for a picnic!

Ingredients:

• 1 LB pasta (I use penne or fettuccine)

• 1 TS toasted sesame oil

• ½ c sliced green onions

• ½ c shredded carrots 

• 1 red bell pepper, diced

• 1 LB extra-firm tofu, cut into ~¾” cubes

• ¾ c peanut butter (I prefer crunchy, but you can use smooth)

• 6 TS tamari or soy sauce

• 3 TS rice vinegar

• 1 ts grated fresh ginger

• 1 ts minced garlic

• ¼ - ½ ts cayenne pepper

• ½ c water

Preparation:

Mix the tofu cubes with 3 TS soy sauce and let marinate for about 15 minutes; toss them gently a few times. If you have an air fryer, place them in the basket in a single layer and fry them for 10 minutes. Shake the basket  once or twice while frying. Otherwise, heat the oven to 350 F, place tofu cubes on a non-stick cookie sheet and bake them for 25 - 30 minutes, until they are brown and crisp. Let cool.

Cook the pasta, drain, and rinse under cold water. Transfer to a large bowl and toss with the sesame oil. Add green onions, carrots, and bell pepper. 

Mix the peanut butter, 3 TS soy sauce and rice vinegar in a medium bowl. Add ginger, garlic, and cayenne pepper, then stir in the water to make a thick sauce. Pour the peanut sauce into the bowl with noodles and vegetables, add the tofu cubes, and gently toss everything. Garnish with cilantro or sage leaves. Serve at room temperature or refrigerate for 30 minutes.  

Serves four.