Thai Noodles
This vegetarian noodle dinner can be made with soy nut or peanut butter.
Rate This!
Thai Noodles
Directions
- 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 Facts (Thai Noodles)
- Per serving:
- 582 kcal ,
- 28 g fat
- (4 g sat. fat ,
- 5 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 54 mg chol. ,
- 972 mg sodium ,
- 58 g carb. ,
- 3 g fiber ,
- 5 g sugar ,
- 27 g pro.