We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.
- Portion size 2 servings
Bring a large pot of water to a boil over high heat; add the noodles and bean sprouts. Cook for 30 seconds; drain and transfer to a plate.
Heat the oil in small saucepan over high heat; add the garlic. Cook, stirring, until the garlic is golden brown, about 1 minute. Remove from the pan; set aside.
Arrange the tofu and garlic on top of the noodles and bean sprouts; add the fish sauce, soy sauces and sugar and toss to combine. Sprinkle the crushed peanuts and dried chili flakes over of the noodle mixture. Top with the scallion and cilan- tro; serve with a squeeze of fresh lime juice and half a lime.