13 - 16 OZ Rice Sticks (Noodles - I like wide the best)
2 cups coconut milk
1/3 cup peanut butter
juice of two fresh limes
1/4 cup rice vinegar
1/4 - 1/2 cup of Shoyu or Tamari Soy Sauce (Actually, I use Braggs, I love that stuff)
About 2 TABL fresh ginger, finely diced
1 large clove fresh garlic, finely diced
1 cup lightly toasted peanuts, crushed a bit
1 cup fresh cilantro, rough chopped
2-3 cups fresh bean sprouts
About 3 TBL Green Thai Curry Paste - more if you want more spicy, less if less spicy
2 TBL Agave Syrup or Maple Syrup
You can add diced firm tofu to the spices while you are sautéing them. I like Wild Wood Savory Baked tofu.
Soak rice sticks for eight minutes in very hot water. Do not over soak.
Have all of your other ingredients prepped and ready to go.
In large saute pan or wok, add about 3 TBL oil. Saute garlic, ginger, and Thai curry paste. Add rice sticks which have been soaked and drained. Stir fry with spices and herbs.
Add coconut milk, tamari, rice vinegar, lime juice, maple syrup (Agave) and peanut butter. Blend and cook all together. Stir in diced tofu at this point, if you are adding any.
At end, stir in bean sprouts and cilantro. Take off heat immediately. Garnish with generous portion of crushed peanuts - these provide a lot of flavor and crunch.