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Thai Peanut Noodles
Quick, easy and thoroughly delicious! This dish is naturally vegetarian and vegan but you can substitute chicken for the tofu if you prefer.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
55 mins
Servings: 4
Calories: 477 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 14 oz. extra firm tofu , cut into 1/2 inch cubes (or 1 lb chicken breast cut into cubes)
- For the Marinade:
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sherry , can substitute sake, mirin or red wine
- 1/2 teaspoon sesame oil
- 1/8 teaspoon black pepper
- For the peanut sauce:
- 1 tablespoon fresh minced garlic
- 1 tablespoons fresh minced ginger
- 2 teaspoons lemongrass , minced (peel it and only use the tender white part)
- 1 red Thai chile , seeds carefully discarded (if you like really spicy, leave in some of the seeds), diced
- 1/4 cup soy sauce or tamari
- 1/4 cup natural unsweetened peanut butter
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons toasted sesame oil
- 1 1/2 teaspoons brown sugar
- 1/3 cup vegetable or chicken broth
- 1/3 cup dry roasted peanuts
- 1/4 cup green onions , sliced
- 1/4 cup carrots , julienned
- 8 oz uncooked udon, Chinese egg noodles, or spaghetti , cooked al dente according to package directions.
Instructions
- Preheat the oven to 400 F.Combine the marinade ingredients and pour over the tofu cubes in a medium bowl. Let marinate for at least 20 minutes. If using chicken, follow the same marinading procedure.Place the tofu cubes on a baking sheet sprayed with vegetable spray. and bake the tofu for 20-25 minutes or until desired texture is reached. Turn the cubes with a spatula after 15 minutes, then again every 5 minutes. (If using "firm" tofu, bake for an additional 5-10 minutes). Remove from oven and set aside.If using chicken, discard the marinade and fry the chicken in a medium skillet over medium-high heat until cooked through. Transfer the chicken to a plate and keep in a warmed oven. Use the same skillet to make the sauce.
- Add a little oil to the skillet and saute the garlic, ginger, lemongrass and chilies for 1-2 minutes until very fragrant. Add the soy sauce, peanut butter, white wine vinegar, lime juice, sesame oil, and brown sugar. Simmer for 1 minute until ingredients are fully combined. Add the broth to thin out the sauce and simmer for another minute.Place the cooked noodles in a warmed bowl. Add the tofu or chicken, peanuts, green onions, and carrots. Toss to combine. Pour the sauce over the pasta mixture and carefully stir and toss until the noodles are evenly coated.Serve warm or cold. A cold, crispy cucumber salad would make a nice accompaniment.
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Nutrition Information
Calories
477kcal
(24%)
Carbohydrates
52g
(17%)
Protein
25g
(50%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Sodium
1745mg
(73%)
Potassium
479mg
(14%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1443IU
(29%)
Vitamin C
4mg
(4%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 477
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1745mg | 73% |
| Potassium | 479mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1443IU | 29% |
| Vitamin C | 4mg | 4% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.