THAI COOKING AGAIN ENJOY DAN

SHRIMP, TOFU AND VERMICELLI SALAD by CHEF DAN:


serve 4-6



INGREDIENTS:



1 package rice sticks (vermicelli noodles)

3 tablespoons lime juice

2 tablespoons “THAI KITCHEN” peanut satay sauce

1 tablespoon brown sugar, divided

1/2- pound shrimp, peeled, deveined and chopped

3 tablespoons olive oil, divided

1 bunch scallions, thinly sliced

1-14oz package extra firm tofu, drained

2 carrots, julienned

1 cup each mint and basil, finely chopped

1/4- cup peanuts

1 romaine heart, chopped



DIRECTIONS:



BOIL vermicelli (RICE NOODLES) according to box directions. Mix peanut satay sauce with sugar and lime juice .set aside.



1.Heat 1 tablespoon each, of oil and fish sauce in a large skillet over medium-high heat.

2.Add shrimp and scallions.

3.Stir-fry until shrimp turn opaque and mix into noodles.

4.Slice tofu in six equal pieces. Place tofu on layered paper towels and top with layered paper towels. Press down until liquid is absorbed. You can use cloth towels.

5.Cut tofu into bite size pieces.

6.Over high heat, add remaining 2 tablespoons oil and 1 tablespoon fish sauce to skillet.

7.Add tofu and stir-fry until browned.

8.Add noodle mixture along with carrots and herbs.

9.Mix in chopped lettuce and gently incorporate.

10. Garnish with chopped peanuts.



ENJOY DAN: hallelujah

















SHRIMP, TOFU AND VERMICELLI SALAD by CHEF DAN:


serve 4-6



INGREDIENTS:



1 package rice sticks (vermicelli noodles)

3 tablespoons lime juice

2 tablespoons “THAI KITCHEN” peanut satay sauce

1 tablespoon brown sugar, divided

1/2- pound shrimp, peeled, deveined and chopped

3 tablespoons olive oil, divided

1 bunch scallions, thinly sliced

1-14oz package extra firm tofu, drained

2 carrots, julienned

1 cup each mint and basil, finely chopped

1/4- cup peanuts

1 romaine heart, chopped



DIRECTIONS:



BOIL vermicelli (RICE NOODLES) according to box directions. Mix peanut satay sauce with sugar and lime juice .set aside.



1.Heat 1 tablespoon each, of oil and fish sauce in a large skillet over medium-high heat.

2.Add shrimp and scallions.

3.Stir-fry until shrimp turn opaque and mix into noodles.

4.Slice tofu in six equal pieces. Place tofu on layered paper towels and top with layered paper towels. Press down until liquid is absorbed. You can use cloth towels.

5.Cut tofu into bite size pieces.

6.Over high heat, add remaining 2 tablespoons oil and 1 tablespoon fish sauce to skillet.

7.Add tofu and stir-fry until browned.

8.Add noodle mixture along with carrots and herbs.

9.Mix in chopped lettuce and gently incorporate.

10. Garnish with chopped peanuts.



ENJOY DAN: hallelujah