Tag Archives: thai

Chili Peanut Ginger Soba Noodles

Tonight I was craving something comforting and flavourful.  The combination of spicy chili and ginger combined with the richness of peanut butter and the tartness of lime is one of my favourite combinations.  This dish satisfied my craving. : )DSC04602


  • 1 block of tempeh (I used Henry’s Red Pepper Tempeh)
  • 1 T sesame oil
  • 3 T Bragg’s (plus more to taste)
  • 2 t Sambel Oelek (chili paste, could use hot sauce if unavailable)
  • 2 T minced ginger
  • 2 large cloves of garlic (or 4 small)
  • 2 minced Thai chilies
  • 1 red pepper
  • handful of sliced king oysters
  • 1 T tamarind juice
  • juice of 1 lime
  • 2 T peanut butter
  • 1/4 water
  • minced cilantro for garnish
  • handful of cashews, for garnish
  • chopped yellow tomato, for garnish
  • 1 package of black rice soba noodles, 250 grams (I used King Soba noodles, but an equal amount of other soba or rice noodles would work), prepared according to package.



Steam tempeh for 20 minutes.  After steaming, slice the tempeh into strips and marinate with 1 T sesame oil, 2 T Bragg’s and 2 t Sambel Oelek.  Avoid splashing the Sambel Oelek into your eyes from prying off the top seal (don’t ask how I know about that!).  While tempeh is marinating, prepare other ingredients.  For the sauce, mix together the tamarind juice, 1 T of Bragg’s, the lime juice and the peanut butter and set aside.  After 15 minutes of marinating, brown the tempeh in a pan on medium heat.  Remove from pan and set aside.  In same pan, cook ginger and garlic until starting to brown, then add the mushrooms, once slightly softened, add the red peppers and cook until peppers are warm (longer if you like softer peppers).  Add the sauce, prepared soba noodles and more Bragg’s and/or water to taste.  Mix until heated through and garnish with the cashews, tomato and cilantro.  Serve with lime wedges if you have any!

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Thai Curry and Black Rice


Black rice and a tofu, eggplant, red pepper and green onion stir fry with coconut curry sauce.

Recipe for thai curry paste, here.

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Dinner: Thai Green Curry


I often makethis recipe
when I make my own green curry paste. It is delicious, and I often double or triple the recipe and freeze the extra for later.


To make a curry, I usually make some rice noodles, stir fry fry some vegetables and tofu, and then add canned coconut milk and water and the curry paste.

I bet this would be a good marinade for tofu, or mixed into some sort of sandwich spread or dip, but I have been uncreative in using this paste elsewhere.

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