Ingredients
- 8 ounces extra-firm tofu
- 2 (8-ounce) boneless, skinless, chicken breasts
- two tablespoons peanut oil, plus much more for brushing
- Salt and freshly ground pepper
- 2 shallots, finely chopped
- 2 cloves garlic clove, finely chopped
- 1 tablespoon ancho chili powder
- 1/4 cup tamarind paste, reconstituted in 1/4 cup water
- 1/4 cup grain vinegar
- two tablespoons fish sauce
- two tablespoons brown sugar
- 1/4 cup creamy peanut butter
- 1 pound Thai grain noodles, drenched in serious trouble for fifteen minutes and drained
- 1/4 cup thinly sliced eco-friendly onion
- 1/4 cup chopped cilantro leaves
- 4 ounces bean sprouts
- 1/4 cup cashews, toasted and coarsely chopped
- 2 limes, halved and grilled
Directions
Heat grill to high. Brush each side of tofu and chicken with oil and season with pepper and salt. Grill the tofu on every side for two to three minutes or until slightly charred, remove, and reduce thin slices. Grill the chicken for 4 minutes per side or until slightly charred and merely cooked through, remove, and reduce thin slices.
Meanwhile, heat two tablespoons of oil inside a medium saucepan around the grates from the grill or side burner around the grill. Add some shallots and garlic clove and prepare until soft. Add some ancho powder and prepare for ten seconds. Add some tamarind mixture, vinegar, fish sauce. brown sugar, and peanut butter and produce to some boil. Put the cooked noodles, tofu, and chicken inside a large bowl. Pour the boiling sauce within the noodles and toss lightly until until combined. Fold within the eco-friendly onion, cilantro, and bean sprouts and top using the chopped nuts. Serve with grilled limes quietly.
Recipe thanks to Bobby Flay