Thai Noodles

This vegetarian noodle dinner can be made with soy nut or peanut butter.

Thai Noodles
15 mins
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  • 1/2 cup soy nut butter or creamy peanut butter
  • 1/3 cup water
  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons fresh lime juice
  • 3 cloves garlic, quartered
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 14 - 16 ounce package firm tofu
  • 1 tablespoon cooking oil
  • 8 ounces Chinese noodles
  • 2 tablespoons snipped fresh cilantro
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup chopped unsalted peanuts
In a food processor or blender combine soy nut butter, water, soy sauce, lime juice, garlic, ginger, and sesame oil. Cover and process or blend until smooth; set aside.
Drain tofu; pat dry with paper towels. Cut tofu into 12-inch slices. In a 12-inch nonstick skillet heat cooking oil over medium-high heat. Add tofu; cook for 5 minutes or until browned. Turn slices. Cook 5 minutes more. Remove slices to a cutting board. Cut each slice into 1-1/2- to 2-inch triangles or squares. Add soy nut butter mixture to skillet. Heat through.
Meanwhile, cook noodles according to package directions; drain and add to skillet.
Add tofu, cilantro, and crushed red pepper to noodles in skillet. Toss to coat. Sprinkle with peanuts; serve immediately. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 582, Fat, total (g) 28, chol. (mg) 54, sat. fat (g) 4, carb. (g) 58, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 5, fiber (g) 3, sugar (g) 5, pro. (g) 27, vit. A (IU) 194, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 97, Cobalamin (Vit. B12) (g) 0, sodium (mg) 972, Potassium (mg) 79, calcium (mg) 61, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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