We've been making our special version of this popular dish for more than a decade. It’s a perfect summer meal - as it requires minimal cooking - and it’s as delicious served warm as chilled. This recipe makes enough for your next summer picnic.
1/2 pound uncooked Thai-style rice noodles
Juice of one lime (approx. 4 tablespoons)
4 tablespoons tamari
2 tablespoon ketchup
1/4 cup sugar
2 teaspoons fresh, minced ginger, divided
1/4 teaspoon cayenne pepper
1 1/2 tablespoons Worcestershire sauce
2 tablespoons rice vinegar
2 tablespoons water
2 tablespoons fresh, minced garlic
4 tablespoons peanut oil, divided
3 jalapeno peppers, seeded and minced
1/2 teaspoon red chili flakes
1/2 pound firm tofu, drained well and diced into 1/2 inch cubes
2 large carrots, shredded
1/2 cup sliced water chestnuts, drained
1/2 cup sliced green onions
1/2 cup dry-roasted peanuts
1/2 cup minced cilantro
