Gluten-Free Spicy Basil Noodles with Crispy Tofu, Snap Peas, and Bell Pepper

Name: Gluten-Free Spicy Basil Noodles with Crispy Tofu, Snap Peas, and Bell Pepper
Yield: Serves 4
Cuisine: Thai
Ingredients: 12 ounces (3/8-inch-wide) dried flat, rice noodles; 14 ounces, extra-firm tofu, cut into 1-inch cubes; 6-8 Thai, serrano, or, jalapeño chiles, stemmed and seeded; 6 , garlic cloves, peeled; 4 , shallots, peeled; 2 cups, chicken broth; 1/4 cup, fish sauce; 1/4 cup, packed brown sugar; 3 tablespoons, lime juice (2 limes); 1/2 cup, cornstarch; , Salt and pepper; 7 tablespoons, vegetable oil; 6 ounces, snap peas, strings removed; 1 , red bell pepper, stemmed, seeded, cut into 1/4-inch-wide strips, and halved crosswise; 2 cups fresh Thai basil or Italian (sweet), basil leaves

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A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES4

TIME1½ hours

WHY THIS RECIPE WORKS

For the right amount of subtle heat, we made a paste of chiles, garlic, and shallots in the food processor. Briefly cooking this paste deepened its flavor and mellowed the harshness of the raw aromatics. Fish sauce, brown sugar, lime juice,...

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