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- Makes 9 cups
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This fresh and tasty whole-food, plant-based twist on a classic Thai takeout dish is easy to make and full of good-for-you ingredients. A zesty, slightly spicy peanut sauce coats tender noodles, crunchy veggies, and velvety tofu for a meal that will have you reaching for a second helping. Turn up the heat a little with a sliced Thai chile and squeeze some lime on top for a bright kick of citrus!
- 1 12-oz. package extra-firm light silken tofu
- ⅓ cup no-salt-added peanut butter
- 3 tablespoons lime juice
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper
- 1 cup chopped onion
- 1 16-oz. bag frozen mixed vegetables
- 4 cups fresh baby spinach
- 8 oz. wide brown rice noodles
- Sea salt, to taste
- 1 medium cucumber, thinly sliced
- ½ cup shredded carrot
- ¼ cup sliced scallions
- 1 fresh Thai chile, thinly sliced (optional)
- Lime, cut into wedges
- Place tofu between paper towels; add a weight on top and press 15 minutes. Cut tofu into ½-inch cubes.
- For sauce, in a small bowl whisk together peanut butter, lime juice, garlic, crushed red pepper, and 1 cup water.
- In an extra-large skillet cook onion over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add mixed vegetables; cook 3 minutes or until almost tender. Stir in spinach; cook until wilted.
- Meanwhile, cook noodles according to package directions. Drain well. Add noodles, tofu, and sauce to vegetables, tossing to mix well. Season with salt.
- Arrange noodle mixture, cucumber, carrot, scallions, and Thai chile (if using) in bowls. Serve with lime wedges.