Recipe: Spicy Thai Noodles (using coconut milk, shrimp and tofu, low fat)

SPICY THAI NOODLES

"This homemade famous Thai dish gives you more flavor and less fat and sodium than the restaurant creation."

FOR THE PASTE:
2 dried red chillies, Soaked in hot water until softened
1 stalk lemongrass (white part only) chopped
1 tablespoon chopped ginger
1/4 cup peanut butter
1/2 tablespoon sugar
1/4 cup reduced fat unsweetened coconut milk
1/4 cup soy milk
FOR THE NOODLES:
9 ounces fresh wide rice noodles or pasta noodles
1 tablespoon peanut oil
1/2 pound raw shrimp, peeled, with tails left on
4 ounces flavored baked tofu, cut into 2- inch pieces
1 tablespoon fish sauce
FOR SERVING:
1 cup bean sprouts, ends removed
2 green onions (green and white parts), minced
2 fresh red chili peppers, seeded and finely sliced (optional)
3 limes, quartered (for serving)

Place the paste ingredients in a food processor. Process until finely chopped; set aside.

In a big pot, cook the noodles in boiling water according to package directions. Drain and cover to keep warm.

Heat the peanut oil in a small frying pan and fry the paste over low heat until fragrant, about 1 minute. Add the shrimp and tofu and stir-fry for 1 minute. Add the fish sauce and stir-fry until the shrimp turn opaque throughout and are tender.

Place the noodles in a large bowl and artistically top with shrimp mixture, bean sprouts, green onions, and chilies, if using. Top the bowl with lime quarters. Serve warm

Makes 4-6 servings
Source: Secrets from a Healthy Asian Kitchen by Ying Chang Compestine