Thai Tofu and Spicy Asian Noodles

Oxmoor House
Thai Tofu and Spicy Asian NoodlesRecipe
Photo: Oxmoor House

4 servings (serving size: 1 3/4 cups)


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1 (8-ounce) package uncooked linguine
1 (8-ounce) package fresh sugar snap peas
2 tablespoons peanut oil
2 tablespoons low-sodium tamari sauce or low-sodium soy sauce
1 tablespoon smooth peanut butter
1 tablespoon fresh lime juice or rice wine vinegar
1 teaspoon chili garlic sauce
1 garlic clove, crushed
1 (8-ounce) package Thai-flavored or plain baked tofu, cut into cubes
1/3 cup chopped fresh cilantro


Prep: 9 Minutes
Cook: 9 Minutes

Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes.

Combine peanut oil and next 5 ingredients. Drain pasta mixture, and return to pan. Stir in peanut sauce and tofu. Sprinkle with chopped cilantro. Serve immediately.


Created date

April 2008

Nutritional Information

Calories 338
Caloriesfromfat 36 %
Fat 13.4 g
Satfat 2.2 g
Monofat 4.8 g
Polyfat 4.7 g
Protein 14.5 g
Carbohydrate 42.3 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 628 mg
Calcium 83 mg