Peanut Butter Thai Noodles

Peanut Butter Thai Noodles
Servings: 4 Yield: 5 cups Hands On 20 mins Total Time 30 mins

Make It

1. Prepare 8-oz. rice noodles according to package directions; drain and reserve. Cube a 12- to 14-oz. package extra-firm tofu (no need to drain or dry) and season with 1/4 tsp. kosher salt. In a large nonstick skillet, cook tofu in 2 Tbs. canola oil over medium-high heat until golden, about 8 minutes. While the tofu is cooking whisk together a 13.5-oz. can light coconut milk, 2 Tbs. creamy peanut butter, and 2 Tbs. red curry paste in a medium bowl. Pour sauce over tofu in skillet, reduce heat to medium and simmer 3 minutes. Add the cooked rice noodles, 1 cup shredded carrots and 1 cup sliced snow peas to the skillet and toss; return to medium heat and cook 2 minutes. Divide mixture between 4 bowls and sprinkle each with 1/2 Tbs. chopped peanuts. Serve with lime wedges.


Skip the Nuts
  • If peanuts are off-limits in your house, use tahini in place of the peanut butter and toasted sesame seeds instead of chopped peanuts.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 470, Fat, total (g): 20, chol. (mg): , sat. fat (g): 7, carb. (g): 57, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 3, sugar (g): 4, pro. (g): 15, vit. A (RE): 17, vit. C (mg): 11, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 20, Cobalamin (Vit. B12) (µg): , sodium (mg): 467, Potassium (mg): 129, calcium (mg): 45, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.