Meatless Monday: Thai Peanut Noodles

I have failed when it comes to recreating the bold flavors of Thailand at home. After our trip to the stunning country in July, I had big plans for me and Thai food at home. I mean, I took a Thai cooking class in Thailand for crying out loud.

But after my most recent Pad Thai disaster, I’ve shied away from new Thai ventures. Just call me a big’ol weenie…but really, I just hate wasting food (and time and money).

But there’s something about the flavors of seasoned rice vinegar, soy sauce, and peanut butter that you just can’t mess up. Throw in a little chili garlic paste and garlic…what more could a girl wish for?

In this dish, I bulked up the veggies and baked the tofu to a crispy perfection. Adding tofu to a dish to just warm through isn’t my preferred tofu texture. I’m insistent that you try baking tofu before adding it to your “no thank you” list. I also made the mistake of using vermicelli noodles vs. wide rice noodles — the vermicelli clumped together and just aren’t as fun to eat. With that said, that’s the only thing I would change about this recipe…yum!

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Thai Peanut Noodles adapted from Iowa Girl Eats and Swanky Dietitian

7 oz vermicelli (I would sub in rice noodles next time)
2 tsp peanut oil, divided
salt & pepper, to taste
1 package firm tofu, cubed
1 cup shelled frozen edamame
1 cup snap peas
1 cup asparagus, cut into bite-sized pieces
2 garlic cloves, minced
2 cup coleslaw mix, divided
1 egg
2 green onions, sliced + more to garnish
1/4 cup peanuts, chopped

Sauce:
1/4 cup rice vinegar
1/4 cup low sodium soy sauce
4 tsp granulated sugar
2 Tbsp natural peanut butter
2 Tbsp water
2 tsp chili garlic paste

Directions:

Preheat oven to 425 F. Dice the tofu and lightly spray with cooking oil. Season with salt and pepper. Place tofu on a baking sheet lined with tin foil and bake for 25 minutes, turning once.

Soak or cook noodles according to package directions.

Add all sauce ingredients into a microwave-safe bowl. Microwave for 20-30 seconds, then whisk until smooth. Set aside.

Heat an electric wok to 375 degrees (or heat a large skillet on high) and add peanut oil. Once the oil is hot, add in edamame, snap peas, asparagus, and garlic. Cook, stirring frequently until vegetables are tender. Add in 1 cup of the coleslaw mix.

Push the veggies to one side of the wok and add the egg to the opposite side. Scramble the egg until cooked and mix in with the veggies.

Add cooked tofu and green onion, as well as the cooked noodles to the wok. Pour sauce into wok and toss all ingredients to combine.

Serve garnished with chopped peanuts and 1/4 cup raw coleslaw mix. Add extra sliced green onions , if desired. Yield: 5 servings (about 1 1/4 cup each).

Nutrition Information (per serving): 425 calories; 14 g. fat; 43 mg. cholesterol; 843 mg. sodium; 53.8 g. carbohydrate; 7 g. fiber; 19.4 g. protein

Result: Spicy, salty, and sweet! Packed with veggies and tofu and high in fiber (though high in sodium because of the soy sauce). This meal comes together quickly (the longest part is the tofu baking). Feel free to add (or omit) any veggies of choice. You can also sub in any protein for an carnivore’s delight — I think chicken or shrimp would work perfectly. Enjoy!

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Weekends fly by rather quickly when they’re only one day 🙁 And I can’t say I did much during that time other than enjoy another Illini win (5-0!!) and hold down the couch and/or bed. I’m afraid I’m coming down with a lovely head cold to ring in the cooler weather. It’s hard to breathe with a stuffy nose and sore, icky throat. I was sucking wind like crazy during my hockey game last night and Mr. Prevention says I’ve been snoring like crazy. Sorry!

Question: Do you like edamame?

Have a great week,