Thai Noodles
Recipe from
Better Homes and Gardens
This vegetarian noodle dinner can be made with soy nut or peanut butter.
Servings:
4 servings
Prep Time:
15 mins
Total Time:
30 mins
Ingredients
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1/2 cupsoy nut butter or creamy peanut buttersee savings
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1/3 cupwatersee savings
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1/3 cupreduced-sodium soy saucesee savings
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3 tablespoonsfresh lime juicesee savings
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3 clovesgarlic, quarteredsee savings
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1 tablespoongrated fresh gingersee savings
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1 tablespoonsesame oilsee savings
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1 14- to 16-ounce packagefirm tofusee savings
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1 tablespooncooking oilsee savings
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8 ouncesChinese noodlessee savings
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2 tablespoonssnipped fresh cilantrosee savings
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1/4 teaspooncrushed red peppersee savings
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1/4 cupchopped unsalted peanutssee savings
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Directions
1.
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.
2.
Drain tofu; pat dry with paper towels. Cut tofu into 1/2-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.
3.
Meanwhile, cook noodles according to package directions; drain and add to skillet.
4.
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: Calories 582, Total Fat 28 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 5 g, Cholesterol 54 mg, Sodium 972 mg, Carbohydrate 58 g, Total Sugar 5 g, Fiber 3 g, Protein 27 g. Daily Values: Vitamin C 12%, Calcium 6%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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