Spicy Thai Noodles

I absolutely LOVE thai food!  The intricate use of spices to create dishes never ceases to amaze me, over the past year I've learned to use Lemon Grass, Galanga, and peanuts together quite successfully.  Here's a quick noodle recipe that I made for my sick husband - totally cleared his sinuses.

Note: VERY spicy!

Ingredients:

2 cups of cooked udon, spaghetti, vermicelli or other noodle

1 tablespoon olive oil

1/2 sliced onion

1 cup broccoli florets

1/2 cup carrots diced (and microwaved in water for 4 mins) into 1/4" cubes

1/2 cup red bell peppers diced into 1/4" cubes

1 cup pressed pan seared tofu

1 1/2 cups spicy peanut curry (recipe follows)
Chopped cilantro and lime wedges - for garnish

Method: 
Heat oil and add onions, cook until slightly tender.  Add red bell peppers and cover to cook for 5 mins.  Next add broccoli and carrots cover and cook for 5 another mins; add the cooked tofu last.  Finally add the spicy peanut paste, cover all the vegetables and tofu, bring to a light simmer.  Toss with the noodles.  Serve hot with cilantro and lime garnish.

Spicy Peanut Curry
1 1/4 cup lightly salted peanuts (you can also use unsalted peanuts and add salt later)
4 medium spicy jalapenos
1 tablespoon lemon grass paste (available in produce section)
5 cloves of garlic
1/4 teaspoon lime juice
2 cups vegetable broth


Method:  Blend all the ingredients listed above together until the peanuts have been totally crushed and the texture is similar to Thai curry.