Vegan Rainbow Thai Peanut Noodle Bake

August 25, 2015

This peanut noodle vegan pasta bake is made with tofu noodles, fresh veggies and a Thai peanut curry sauce for an easy, meatless, weeknight-friendly meal that is only 160 calories!

2 Packages House Foods Tofu Shirataki Fettuccine Noodles
1/2 Tbsp Peanut oil
1 tsp Garlic, minced
1 tsp Ginger, minced
1/2 Cup Carrot, thinly sliced (about half a large carrot)
1/4 Red Bell pepper, thinly sliced
1/4 Yellow Bell pepper, thinly sliced
1/2 Cup Snow peas, halved
1 Cup Red cabbage, chopped
3 Tbsp Natural creamy peanut butter
3/4 Cup Light coconut milk
1 Tbsp + 2 tsp Reduced-sodium soy sauce
1 Tbsp Red Thai curry paste
1/2 Tbsp Coconut sugar
Juice of 1 small lime
Cilantro, for garnish
Diced peanuts, for garnish (optional)

Preheat your oven to 350 degrees. Drain and rinse the Tofu Shirataki noodles. Place them onto a paper towel, pat out as much moisture as you can, and gently cut the noodles to make them shorter. This makes...
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Nutritions

Calories
172

Sodium
169mg
7% DV

Fat
12g
19% DV

Protein
5g
11% DV

Carbs
9g
3% DV

Fiber
2g
9% DV