Rainbow Chard with Thai Peanut Sauce

Wow everyone on Meatless Monday (or any other day of the week) with this delectable dish created by chef Watcharee Limanon.  If you aren't a fan of rainbow chard, substitute beansprouts, shredded carrots or cabbages. If you like more heat, add dried chilies to the dish.  Serve with rice, if desired.


  • 1/2 cup WATCHAREE'S Thai Peanut Sauce (for noodles)
  • 1/4 cup WATCHAREE'S Thai Peanut Sauce (to dip with seared tofu)
  • 4 cups cooked noodles of your choice
  • 1 bunch rainbow chard, thick stems discarded
  • 2 lime wedges
  • 2 tbsp oil
  • 1 package fried soybean curd or firm tofu
  • ½ cup unsalted grounded roasted peanuts
  • ¼ cup deep fried shallots


  1. Rinse rainbow chard
  2. Cut the leaves into thin strips and set aside. Thinly slice the stems
  3. Heat oil in a skillet over medium heat, stir in chard ribs and leaves and cook for about 5 minutes until crisp and tender
  4. Transfer to a mixing bowl and squeeze lime wedges over the cooked rainbow chard
  5. Add cooked noodles and WATCHAREE'S Thai peanut sauce to a mixing bowl. Mix well
  6. Sprinkle with roasted peanuts and fried shallots before serving
  7. Heat a skillet or grill pan over medium high heat, add oil, and sear or grill tofu on each side for 3-5 minutes until golden brown
  8. Remove from heat and serve with Thai peanut sauce for dipping

If you are not a big fan of rainbow chard, substitute with other fresh vegetables such as beansprouts, shredded carrots or cabbages. Add more dried chili if you like to spice up your dish!

Serves 4

Recipe and photo reprinted with the permission of Watcharee Limanon


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