I used to call this recipe rad pad thai, but I like this better. It resembles a slaw more than pad thai. ;)
Perfect meal for those evenings when you want something crisp and spicy with raw veggies to balance other cooked meals with meat during the week (if you eat meat, of course).
Cool Thai Slaw
1 package thin rice noodles/vermicelli (look for a brown rice noodles) 1 package firm tofu 2-3 Tbl. sesame or coconut oil 2 large carrots, grated 2 cups red or green cabbage or bok choy, thinly sliced 2/3 cup green onions, diced 1 red pepper, diced 1 green pepper, diced 1 package fresh bean sprouts several sprigs of fresh cilantro
Thai Slaw Sauce 4 Tbl. peanut butter 3/4 can coconut milk 1 Tbs. sriracha sauce/spicy red pepper pepper sauce 1 tsp. red curry powder 1 tsp. tamari sauce
1) Dice tofu and lightly saute in coconut oil or sesame oil until brown. Remove from pan and drain on a paper towel.
2) Prepare rice noodles according to package (usually boil 4-6 cups of water, add noodles, reduce heat and simmer for 5 minutes, strain and rinse with cold water---but check the directions).
3) In a small bowl combine and whisk: peanut butter, coconut milk, tamari, spicy sauce, red curry powder to taste.
4) Combine all ingredients in a large bowl and toss. Chop cilantro and add it in. Toss more.
5) Serve cold with fun salad tongs onto plates with extra sauce and spice nearby for folks to add as needed.