pad thai noodles and sauce.

ingredients:
1 lb. soba, rice, or other noodles
1/3 cup tamari or soy sauce
1/3 cup lemon or lime juice
1-2 Tbsp. peanut butter
1 Tbsp. tahini (or omit and use more peanut butter)
2 green chilies, seeded and minced (or substitute 1/2 tsp. red pepper flakes or Thai pepper sauce, to taste)
1/4 cup sugar or other sweetener
1 large onion, chopped
4-8 garlic cloves, minced
1/2 lb. tofu, optional
1 2-inch piece fresh ginger, minced, optional
2 Tbsp. sesame (or other) oil
2 cup carrots, chopped
1 can water chestnuts
2 cups bean sprouts
1 stalk broccoli, steamed
Limes, to taste, optional
Chopped peanuts, to taste, optional
Green onion, sliced, to taste, optional


ingredients:
1.) Prepare the noodles, drain, and set aside. In a separate bowl, mix the tamari, lemon or lime juice, peanut butter, tahini, chilies, and sugar and set aside.

2.) In a wok, stir-fry the onion, garlic, tofu, and ginger in sesame oil. Add the carrots, the water chestnuts, and a little water and stir-fry for a few minutes. Add the tamari mixture, bean sprouts, broccoli, and noodles. Stir and cook until the sauce thickens—about 5 minutes. Serve with limes, chopped peanuts, or sliced green onion.

makes: 2 to 3 servings.