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!
