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Pineapple Coconut Noodles




Source of Recipe


: "Buddha's Table" by Chat Mingkwan


List of Ingredients




1 1/2 cups coconut milk

1 pound soft silken tofu, crumbled

1 tablespoon light soy sauce, plus 1/2 cup

1 vegetable bouillon cube

1/2 teaspoon salt

1 1/2 cups coconut cream (if not available, use another 11/2 cups coconut milk)

1 pound dried rice noodles or Japanese somen noodles

3 cups diced fresh pineapple (about 1 small pineapple)

1/2 cup finely chopped fresh ginger

1/4 cup chopped fresh mint leaves

2 tablespoons thinly sliced garlic

2 tablespoons chopped fresh Thai chilies

1/2 cup fresh lime juice

1/2 cup sugar

1/2 cup crushed roasted peanuts, unsalted



Recipe



Heat 1 1/2 cups coconut milk in a medium saucepan over a medium flame. When hot, stir in the tofu, 1 tablespoon soy sauce, bouillon cube and salt. Bring to a boil, then add the coconut cream and return to a boil. Remove from the heat and let cool.

Cook the noodles until tender in 6 cups of boiling water. Drain and rinse with cold water, then transfer to a large bowl. Add remaining ingredients to the bowl and toss gently. Garnish with peanuts. Makes 6 servings.