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Thai Noodles

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

3.5 by 9 people
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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins

Thai Noodles



  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 Facts (Thai Noodles)

    Per serving:
  • 582 kcal cal.,
  • 28 g fat
  • (4 g sat. fat,
  • 5 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 54 mg chol.,
  • 972 mg sodium,
  • 58 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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