Thai Noodles
Recipe from Better Homes and Gardens

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


Thai Noodles

by 6  people

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 30 mins
Related Categories: Thai Peanut Sauce Dishes, Vegan, Vegetarian Tofu
 
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Ingredients
  • 1/2  cup
    soy nut butter or creamy peanut butter
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  • 1/3  cup
    water
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  • 1/3  cup
    reduced-sodium soy sauce
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  • 3  tablespoons
    fresh lime juice
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  • 3  cloves
    garlic, quartered
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  • 1  tablespoon
    grated fresh ginger
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  • 1  tablespoon
    sesame oil
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  • 1  14- to 16-ounce package
    firm tofu
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  • 1  tablespoon
    cooking oil
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  • 8  ounces
    Chinese noodles
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  • 2  tablespoons
    snipped fresh cilantro
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  • 1/4  teaspoon
    crushed red pepper
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  • 1/4  cup
    chopped unsalted peanuts
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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
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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