Spicy Thai Noodles

Summary

Ingredients

• 500 g veetables your choice (zucchini, carrots, sprin onions, eplant or whatever else the fride has)
• 250 g tofu, e.., almond and nut tofu or chicken
• 250 g konjac noodles (taliatelle) or other pasta

For the sauce:

• 2 clove (s) garlic, pressed
• 1 tablespoon chilli sauce, Thai, spicy, e.g., Sriracha
• 2 tablespoon chilli sauce, sweet
• 2 tablespoon soy sauce
• 2 tablespoon peanut butter
• 1 splash lime juice or lemon juice

To sprinkle:

• 2 tablespoon peanuts, chopped or whole
• Coriander, fresh, chopped or spring onions

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Instructions

1. Fry the washed and cut vegetables in a wok or larger pan. If you want to eat with chopsticks, cut the vegetable pieces accordingly. It tastes good with any vegetable and is also a great recipe for leftovers in the vegetable drawer. Then add the tofu or chicken in bite-sized pieces and fry with them.
2. With the sauce, you can try the amounts as you like, but nothing should be left out. Mix everything and fold into the vegetables, add a little water if necessary.
3. Wash the konjac noodles with hot water and drain them. Simply fold the noodles into the vegetable-peanut mixture while still slightly moist and fry them gently for another 5 minutes so that they can absorb the taste of the sauce. I don`t think the Asian konjac noodle is that great, but it must have been invented for this food.
4. Then arrange everything on Asian plates and serve with chopped peanuts and coriander or simply spring onion rings.
5. This recipe is very easy to prepare and has therefore been my absolute favorite for many years.