THAI PEANUT CURRY NOODLES ENJOY DAN:

                       THAI PEANUT CURRY NOODLES by CHEF DAN:

Serves 4

NOODLES

1 (14 Oz) package of rice noodles

SAUCE;

1-cup, peanut butter

2 tablespoon EACH green curry paste and hoisin sauce

1 thumb-size fresh ginger, minced

1 tablespoon EACH soy sauce, cumin, brown sugar, Tandoori masala

1 (19 Oz) can Mae Ploy coconut milk

VEGETABLES:

1/2-cup frozen edamame, thawed

1 bell pepper, cut into thin stripes

1 (8 Oz) package snap sugar peas

1/2-cup broccoli floret

1/2-dry roasted peanuts

8 ounces chicken breast OR 8 ounces firm tofu

DIRECTIONS: (PRE-HEAT OVEN TO 400 F)

1.   Bring 3 cups water to a boil and add the noodles, let sit 20 minutes, then drain and set aside.

2.   If using the chicken breast; wrap in tin foil and bake in pre-heated oven for 20 minutes, if using tofu bake or fry your choice.

3.   Pour the coconut into a skillet and gently warm on medium-heat.

4.   Add peanut butter and melt, and then add the rest of the sauce, let simmer for 12-minutes.

5.   Add all the vegetables to the sauce, and let simmer for another 10 minutes.

6.   If using chicken remove from oven and let cool; then cut into bit size pieces and add them to the sauce, if using tofu cut  then add to sauce.

7.   Add rice noodles to the coconut, peanut butter sauce, toss to combine.

8.   Garnish with roasted peanuts.

FOODISH DAN:                                                     BON-APPETITE!!