Veggies and Rice Noodles Starring a Spicy Peanut Sauce

The spicy peanut sauce makes a fantastic dip for anything, including sweet potato wedges if you leave it a little thicker (use less hot water). You can also use the sauce just to top steamed veggies, or in a stir fry.

• Ready In: 15 mins
• Serves: 4

Ingredients

•  pad  Thai rice noodles
• 500  g firm tofu
• 1⁄2 head broccoli, steamed
• 1  cup  yellow beans or 1  cup green beans, steamed
• 1  tablespoon  vegetable oil

• For Sauce

• 1⁄2 cup  natural-style peanut butter
• 1⁄4 cup  chopped fresh cilantro
• 1  bunch  of chopped green onion
• 1  tablespoon soy sauce
• 1⁄2 lime, juice and zest of
• 1⁄2 tablespoon  minced garlic
•  hot water

Directions

1. For sauce:
2. Blend all ingredients together in a food processor/blender.
3. You are adding the hot water to thin it out as much as you would like.
4. Adjust soy sauce and lime to taste. I actually use about 1/4 of a lime's worth of zest and juice.
5. For the rest:
6. Boil 3 cups of water. Take pot off heat.
7. Soak noodles in water for 5 mins, then rinse under cold water for 30 seconds.
8. While noodles are cooking, steam your veggies, and drain your tofu.
9. Heat a skillet on low to medium and add vegetable oil and scramble your tofu and heat until warmed through.
10. Then add in veggies, noodles and sauce. Mix until sauce is warmed through.