To continue last week’s theme of making it up or going without, we don’t have any Thai or Vietnamese restaurants in this part of the world. (Unless there’s in one in Monterrey or Torreón that I don’t know about. That alone would give me reason enough to finally make the drive to Torreón!) To be honest, I’ve got slim hopes that there’s any SE Asian food in South Texas.
So here’s my take on peanut noodles. It’s nothing close to authentic. But it keeps me going, until I find myself somewhere that boasts real Thai people who cook real Thai food.
Plus, my kids eat it.
And it’s wicked easy.
And pretty delicious . . . again, that’s why my kids eat it!
Recipe
Ingredients
- 2 packages Ramen noodles
- 1/4 cup peanut butter
- 1/2 cup milk (more or less)
- 12 shakes soy sauce
- 1 block tofu
- A whole bunch of chard (or spinach)
- hot sauce
Step 1: slap the peanut butter in the skillet.
Step 2: add milk until it covers the bottom . . . and maybe then some.
Step 3: Shake in the soy sauce. Stop just before it gets too salty!
Step 4: let the sauce simmer a minute or two, then add the tofu.
Step 5: Smush up the tofu and let it cook until the sauce gets thicker, 7-10 minutes.
Step 6: Cook the ramen noodles. Once they’re cooked, add them to the sauce. If you’ve got chopped peanuts on hand, add those, too!
Step 7: Steam the chard.
Step 8: Place plenty of chard in a bowl, add lots of noodles, and as much hot sauce as makes your tongue happy!
So easy.
So yummy.
And, with the chard, it’s pretty healthy, too!
