- 8 oz. Baby tat soi
- 3 cloves garlic
- 2 chicken breasts or 1 package tofu
- 1 TB peanuts
- 1 bunch cilantro
- ginger, to taste
- 1 lime
- 7 oz. Rice noodles
- ¼ c. peanut butter
- 2 TB mirin
- 2 TB soy sauce
- 2 tsp. Sesame oil
- 1 TB Sambal Oelek (optional)
- 1 TB tamarind concentrate (optional)
- Wash and dry the fresh produce. Heat a pot of water to boiling on high. Halve the baby tatsoi leaves lengthwise. Roughly chop the peanuts. Peel and finely chop the garlic and ginger. Cut the lime into quarters. Roughly chop the cilantro. Thinly slice the chicken.
- Cook the rice noodles according to package instructions.
- In a small bowl, combine the peanut butter, soy sauce, mirin, tamarind concentrate, and the juice of 2 lime wedges. Add as much sambal oelek as you’d like, depending on how spicy you’d like the dish to be, tasting as you go. Whisk all the ingredients together until well-combined and smooth.
- Season the chicken or tofu with salt and pepper. In a large pan, heat 2 tsp. Of oil on high until hot. Add the seasoned chicken and cook 3-5 minutes, or until browned and cooked through, stirring occasionally. Transfer the chicken or tofu to a plate, leaving any drippings in the pan, and set aside.
- Add oil to the pan used to cook the chicken/tofu and heat on medium-high until hot. Add the garlic and ginger and cook about 30 seconds, or until fragrant, stirring frequently. Add the baby tatsoi and ¼ c. of water. Season with a little salt and cook 2-3 minutes, or until the tatsoi starts to wilt. Rinse the rice noodles under cold water once more and add to the pan along with the peanut sauce, half the chopped peanuts, and half of the cilantro.
- Add the stir-fried chicken or tofu and mix until heated through. Remove from heat and stir in the sesame oil. Top with cilantro and the remaining chopped peanuts. Garnish with remaining lime wedges.