Rainbow Chard and Peanut Sauce

1/2 cup WATCHAREE'S Thai Peanut Sauce (for noodles)

1/4 cup WATCHAREE'S Thai Peanut Sauce (to dip with seared tofu)

4 cups cooked noodles of your choice

1 bunch rainbow chard, thick stems discarded

2 lime wedges

2 tbsp oil

1 package fried soybean curd or firm tofu

½ cup unsalted grounded roasted peanuts

¼ cup deep fried shallots

Rinse rainbow chard.  Cut the leaves into thin strips and set aside.  Thinly slice the stems.  Heat oil in a skillet over medium heat, stir in chard ribs and leaves and cook for about 5 minutes until crisp and tender.   Transfer to a mixing bowl and squeeze lime wedges over the cooked rainbow chard.  Add cooked noodles and WATCHAREE'S Thai peanut sauce to a mixing bowl.  Mix well.  Sprinkle with roasted peanuts and fried shallots before serving. 

Heat a skillet or grill pan over medium high heat, add oil, and sear or grill tofu on each side for 3-5 minutes until golden brown. Remove from heat and serve with Thai peanut sauce.

If you are not a big fan of rainbow chard, substitute with other fresh vegetables such as beansprouts, shredded carrots or cabbages.  Add more dried chili if you like to spice up your dish!

Serves 4

 

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