Thai Noodles

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


Thai Noodles

by 19  people


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Servings: 4
Prep Time: 15 mins
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Ingredients
  • 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
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 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.
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: cal. (kcal) 582, Fat, total (g) 28, chol. (mg) 54, sat. fat (g) 4, carb. (g) 58, Monosaturated 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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