thai noodles with peanut sauce

you need:

• one pack of thai rice noodles
• one block tofu
• bunch green onions
• several cloves of garlic
• one cup organic crunchy peanut butter
• one teaspoon red thai curry paste
• dried hot peppers to taste
• several small zucchini
• one big-ass carrot
• brown sugar
• soy sauce
• soy milk (or water)
• big yeller onion cut into wedges

directions:

Cut veggies into strips and tofu into cubes. Mash garlic.

Put water on to boil. Heat wok.

Add oil to wok and stirfry veggies.

Add garlic, a haunch of brown sugar, a splurt of soy sauce and some crushed hot pepper.

Stir fry tofu then reduce heat.

In a separate pan glob peanut butter and curry paste. Begin to heat and add water or soy milk to thin until sauce consistency is formed.

Cook noodles according to noodle specs. Avoid turning noodles into starch paste by not overcooking (oops).

Add sauce to stirfry and simmer for a bit then serve over noodles.

Serve with hot (not warm) high octane bottom shelf sake. For dessert; a 1lb tin of assorted methodist lady cookies and of course french press coffee to put the edge back on.

—Nate Bynum

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