Prep time: 25 minutes
Cook time: 12 minutes

Shopping List

• 12 oz. green beans
• 1 small carrot
• 1 medium red onion
• 1 lime, preferably organic
• 1 bunch basil
• 1 stalk fresh lemon grass (or dried)
• 1 fresh serrano or other small, hot chile
• 1 pkg. salted peanuts
• 1 lb. tofu
• 1 pkg. rice vermicelli (really thin rice noodles)

Pantry Items

• Canola oil
• Fish sauce
• Garlic
• Red pepper flakes
• Soy sauce
• Sugar

Tools

• Chef’s knife
• Grater
• Heavy skillet
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Spatula
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  Riesling, or Asian beer
• Dessert:  Honeydew melon drizzled with lemon juice and sprinkled with diced candied ginger

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • This might seem like cooking, but it’s really prep: as soon as the water boils in the pasta pot, add the rice noodles and stir to break them apart. Cook just until they are soft but still al dente, about 4 minutes.
  • Drain the noodles and rinse them under cold water, then fluff them up and set them aside to drain for 30 minutes.
  • Trim both ends of the beans, and cut them into 1-inch lengths.
  • Trim and peel the carrot, and grate it on the fine holes of the grater.
  • Peel and thinly slice the onion.
  • Squeeze the lime and measure out 1-1/2 tbsps. lime juice.
  • Peel and mince 2 cloves garlic.
  • Peel another clove of garlic and leave it whole.
  • Wash and pat dry the basil; pluck ½ cup leaves.
  • If you’ve got fresh lemon grass, mince it. If you’ve got dried, measure out 1 tbsp. and crush it in your hands.
  • Finely chop 1/3 cup peanuts.
  • Measure out 1/3 cup fish sauce.
  • Drain the tofu, and cut it into 1/2-inch squares. Put them in a shallow bowl.
• Start Cooking
  • Pour 2 tbsps. fish sauce over the tofu. Pour 2 tsps. soy sauce over the tofu, and sprinkle it with the minced lemon grass. Shake the tofu so the ingredients are mixed, and set it aside. (If you’re using dried lemon grass, wrap it loosely in cheese cloth to make a small bag, and lay it over the tofu.)
  • Mince the whole clove of garlic with half of the hot pepper (if you are using) and 1 tbsp. sugar until you get a sort of paste. (Note: if your family or friends don’t like spicy food, omit the chile and serve a little bowl of red pepper flakes at the table, so each person can season their own noodles).
  • Put the garlic and pepper in a bowl, and stir in 2 more tbsps. sugar.
  • Remove the dried lemon grass from the tofu, shake it, and put the lemon grass back on top.
  • In a small bowl, whisk together the lime juice, the 1/3 cup fish sauce, and 2/3 cup warm water. Whisk in the garlic, sugar, and hot pepper mixture. Stir in the grated carrot. Set this aside.
  • Set the table – if you’ve got chopsticks and everyone knows how to use them, now’s the time!
  • Pour yourself a glass of wine – things are going to happen fast now.
  • Put the noodles, which will be kind of sticky, into a large, shallow bowl.
  • Coarsely chop the basil and sprinkle it over the noodles.
  • Heat 3 tbsps. oil in the heavy skillet over medium-high heat. When the oil is hot but not smoking, add the green beans and the bag of dried lemon grass (if you are using this) and cook, stirring, until the beans are beginning to soften and look sort of blistered on the outside, 3-4 minutes.
  • Add the 2 cloves minced garlic and stir, then add the onion and cook, stirring until it starts to turn golden, 1-2 minutes.
  • Add the tofu to the pan and cook, stirring, just until it is hot, 3-4 minutes.
  • Remove the skillet from the heat, and spoon everything in it on top of the noodles, lime and fish sauce, and sprinkle with the peanuts. Take the bowl to the table, along with the wine! Dinner’s ready!

Wow that was fast, let’s eat!

 Print this menu