THAI PEANUT NOODLES ENJOY DAN:

                           THAI PEANUT NOODLES by CHEF DAN:

Serves 4

1 (8 Oz) package rice noodles

1.5 cups firm tofu drained and pressed for 20 minutes in paper towels in a strainer, and cubed.

3 tablespoons soy sauce

1 bunch green onions. Sliced white parts only

1 cup snap peas, sliced in half

2 garlic cloves, minced

1 thumb-size fresh ginger, minced

4 tablespoons sesame oil, divided

2 tablespoon fish sauce

PEANUT STIR-FRY SAUCE:

1/3-cup creamy peanut butter

3/4-cup hot water

1 teaspoon tamarind paste

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 tablespoon brown sugar

1-teaspoon cayenne pepper

1- cup dry roasted peanuts

DIRECTIONS:

1.   Place cubed tofu in a bowl and add 3 tablespoon soy sauce.

2.   Stir to combine and let rest for 20 minutes.

3.   Place rice noodles in a bowl and pour in hot water.

4.   Let noodles set until they are soft about 20 minutes.

5.   In a bowl of hot water, stir in the tamarind paste until dissolved.

6.   Pour mixture into a blender.

7.   Add garlic, peanut butter, rice vinegar, soy sauce, sugar, and cayenne pepper.

8.   Blend until smooth; set aside.

9.   Heat oil a wok over medium-high heat, when sizzling.

10.                Add tofu and stir-fry for 2-3-minutes or until browned.

11.                Set aside.

12.                Add remaining oil to the wok and when sizzling.

13.                Add noodles and stir-fry for 1 minute.

14.                Add 1/3-of the peanut sauce; stir in the tofu and cook 2 more minutes.

15.                Add reaming sauce, green onions, snap peas, garlic, ginger and fish sauce.

16.                Stir-fry until all the ingredients are cooked through.

17.                Top with dry roasted peanuts.

ENJOY DAN:                                     BON-APPETITE!!