Rainbow Chard and Thai 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!