This is a meal we often make when we aren’t sure what else to make because it is easy to keep the needed ingredients on hand. While the recipe calls for swiss chard, we often use whatever is in our fridge. For us this is often red cabbage (since it lasts a long time in the fridge). We also love this meal with broccolini.
Serves: 4-6
Time: 1 hr 30 minutes
Ingredients
1 batch sesame tofu
1 lb pad thai rice noodles
1 bunch of swiss chard
4 cloves of garlic
1 tbsp tamari
1 tbsp sesame oil
Prepare the sesame tofu.
While the tofu is cooking, boil the pad thai noodles according to instructions on the package. Important: when the rice noodles are cooked rinse them with cold water so they don’t continue to cook into a large blob of noodle. Stir the sesame oil and tamari into the cooked noodles.
Then, wash the swiss chard and strip the leaves from the stem. Cut the chard into ribbons. Mince the garlic. Heat a pan with some olive oil. Cook the garlic until fragrant, add chard. Sautee until wilted. Toss the noodles with the chard and tofu and eat. Enjoy!