2 1/4 cup water
6 oz brown rice noodles*
1/2 cup sliced carrots
1/2 large red bell pepper, sliced
4 oz tofu, cubed
2 T scallions (optional)
3 tsp siracha (I used 3 T...)
3 tsp soy sauce (again, I used 3 T...)
2 tsp minced garlic (or more, based on preference)
1 T minced ginger
3 T almond or peanut butter
1 tsp lemon or lime juice
1/2 tsp white vinegar
1 T sugar (or other sweetener; I used agave)
1/4 tsp salt
cayenne to taste
1/2 cup chopped celery or bok choy
2 T cilantro or basil, chopped, for garnish (optional)
roasted chopped peanuts for garnish (optional)
Add water to saucepan.
Add noodles and push them down until they are covered in water. Arrange veggies on top of noodles.
Add tofu and remaining ingredients through cayenne.
Bring pot to a boil over medium heat. Stir well occasionally to make sure nut butter mixes in and noodles cook evenly.
Once boiling well, add in celery/bok choy and stir in. Cook for another few minutes until noodles are the desired tenderness.
Serve and add garnishes, if using.
You can adjust sweetner, heat, and citrus to your liking.
*You can use pad thai noodles or angel hair pasta, as well.