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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 491.9
  • Total Fat: 17.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 767.9 mg
  • Total Carbs: 60.9 g
  • Dietary Fiber: 11.3 g
  • Protein: 27.3 g

View full nutritional breakdown of Spicy Thai Peanut Noodles calories by ingredient
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Spicy Thai Peanut Noodles

Submitted by: RADIOACTIVEGAN
Spicy Thai Peanut Noodles

Introduction

This is a quick and tasty dinner which can easily be adjusted to suit tastes and ingredients on hand. This is a quick and tasty dinner which can easily be adjusted to suit tastes and ingredients on hand.
Number of Servings: 5

Ingredients

    Marinade:
    1 tbsp soy sauce
    1/2 tsp ground ginger
    1 block extra firm tofu, drained, well pressed, and cubed

    Sauce:
    2 tbsp soy sauce
    1/3 cup crunchy natural peanut butter
    1 tbsp maple syrup
    3 tbsp lime juice (preferably fresh)
    1/2 - 1 1/2 tsp chili paste (to taste)
    1 clove garlic, minced
    2 tbsp sesame seeds (white or black)

    12 oz whole wheat fettuccine (or other flat noodle)
    2 cups broccoli florets
    1/2 cup frozen corn kernels
    1 carrot, peeled and cut into matchsticks
    2 tbsp minced fresh cilantro
    2-3 green onions, both white and green parts sliced

Directions

Serves 4 - 6 (nutrition calculated for 5 servings)

Preheat the broiler. Mix together marinade ingredients in a medium bowl and add tofu cubes. Stir to coat tofu and let sit a few minutes. Spray a cooking sheet with nonstick spray and transfer tofu (discard extra marinade) to sheet. Broil for 5 minutes; flip tofu cubes and broil another 5 minutes. Tofu should be dark and a little crispy. Set aside.

Boil fettuccine according to package directions.

Meanwhile, mix together all sauce ingredients. Add chili paste to taste.

Steam broccoli for until tender, but still crisp. During last minute of steaming, add corn and carrot to soften slightly.

In a large bowl, carefully toss pasta, vegetables, tofu, cilantro, and peanut sauce. Serve garnished with sliced green onions and lime wedges for squeezing.

Number of Servings: 5

Recipe submitted by SparkPeople user RADIOACTIVEGAN.






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