SOY-FREE OPTION* GLUTEN-FREE OPTION**
These creamy noodles are perfect hot or cold, so they go with every season!
Coconut Thai Basil Rice Noodles with Tofu or Chickpeas is a delightful and flavorful dish that combines the aromatic essence of Thai basil with the creaminess of coconut milk. This vegan and gluten-free recipe offers a tantalizing blend of textures and tastes, featuring delicate rice noodles, tender tofu or hearty chickpeas, and a vibrant Thai basil-infused sauce. The combination of tangy lime, savory soy sauce, and a hint of spiciness from sriracha creates a harmonious symphony of flavors that will transport your taste buds to the vibrant streets of Thailand. Whether you choose tofu or chickpeas as your protein source, this dish is a satisfying and wholesome option that will surely leave you craving more.
INGREDIENTS
- 1 package (8.8 ounces, or 249 g) thin rice noodles (sometimes known as mai fun)
- 1 package (15.5 ounces, or 439 g) tofu, pressed for at least 15 minutes and up to overnight, then cut into small cubes (*or 3 cups [492 g] cooked chickpeas or 2 cans [15 ounces, or 425 g each], rinsed and drained)
FOR THE SAUCE:
- 1 cup (24 g) fresh Thai basil leaves
- 2 cloves garlic, minced
- Zest and juice of 1 lime
- 1 can (14 ounces, or 400 ml) light coconut milk
- 2 tablespoons (28 ml) soy sauce (use coconut aminos or *gluten-free soy sauce)
- 1/2 teaspoon tamarind paste
- 1 teaspoon sriracha (**use gluten-free)
INSTRUCTIONS
- Bring a large pot of water to a boil, add the rice noodles, and then remove from the heat. They will be cooked in about 8 to 10 minutes. Drain in a colander.
- Brown the tofu in a hot sauté pan or wok or bake it in a 350°F (180°C, or gas mark 4) oven in an oiled pan for about 15 minutes per side to make it firm and lightly browned. You want it to have a bit of texture. (Warm up the chickpeas if you are making the soy-free version.)
- To make the sauce, purée all the ingredients in a food processor or blender.
- In a large bowl (or the pot you cooked the noodles in), mix the sauce with the noodles.
- Serve the sauced noodles in bowls topped with the warm tofu or chickpeas.
SERVING SUGGESTIONS:
- Garnish with Fresh Herbs: Sprinkle some additional fresh Thai basil leaves or cilantro on top of the noodles for a burst of herbal freshness.
- Add Crunchy Toppings: Enhance the texture of the dish by adding some crushed peanuts or toasted sesame seeds on top. The crunchy element provides a delightful contrast to the soft noodles.
- Squeeze of Lime: Before serving, squeeze some extra lime juice over the noodles to add a tangy and citrusy kick.
- Serve with Fresh Vegetables: Pair the noodles with a side of steamed or stir-fried vegetables such as broccoli, bok choy, or snap peas to add more color, nutrients, and variety to your meal.
- Customize with Condiments: Offer condiments like extra soy sauce, sriracha, or chili flakes on the side, allowing each person to adjust the spiciness and seasoning according to their taste preferences.
- Enjoy as a Light Meal or Side Dish: Serve the Coconut Thai Basil Rice Noodles as a light lunch or dinner on its own, or as a flavorful side dish alongside grilled tofu, roasted vegetables, or a protein of your choice.
Remember to toss the noodles well to ensure that the sauce coats every strand and ingredient for a delicious and satisfying meal.
FANCY BEAN SUBSTITUTES:
- Scarlet Runner, Tepary, Good Mother Stallard
