Rainbow Chard and Thai Peanut Sauce

A delicious Thai recipe by Watcharee Limanon. Made with authentic Watcharee's Thai sauce.

Author

Watcharee Limanon

Servings

4

Category

Condiment

Cuisine

Thai

Ingredients

• 1/2 cup WATCHAREE'S Thai Peanut Sauce (for noodles)
• 1/4 cup WATCHAREE'S Thai Peanut Sauce (to dip with seared tofu)
• 4 cups cooked noodles of your choice
• 1 bunch rainbow chard, thick stems discarded
• 2 lime wedges
• 2 tbsp oil
• 1 package fried soybean curd or firm tofu
• ½ cup unsalted grounded roasted peanuts
• ¼ cup deep fried shallots

Directions

1. Rinse rainbow chard. 
2. Cut the leaves into thin strips and set aside. 
3. Thinly slice the stems.
4. Heat oil in a skillet over medium heat, stir in chard ribs and leaves and cook for about 5 minutes until crisp and tender.
5. Transfer to a mixing bowl and squeeze lime wedges over the cooked rainbow chard.
6. Add cooked noodles and WATCHAREE'S Thai peanut sauce to a mixing bowl. 
7. Mix well. 
8.  
10. Sprinkle with roasted peanuts and fried shallots before serving. 
12. 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.
13. If you are not a big fan of rainbow chard, substitute with other fresh vegetables such as beansprouts, shredded carrots or cabbages. 
14. Add more dried chili if you like to spice up your dish!