Thai Peanut Noodles

Hello, friends!  Is anyone else glued to the TV this week watching the fall lineup like I am?  Every night I’ve been tuning in.  I just can’t seem to help myself.

How I Met Your Mother, Castle, Glee, and Modern Family were all great this week!

I may have to cut a show or two out since I can’t be a complete bum in the evenings.

Last night, I did manage to do something besides watching TV.   I made the most amazing dinner as a matter of fact!  I found this recipe from none other than Iowa Girl Eats (she can’t go wrong).  I bought everything to cook on Sunday, but my plans fell through.  Instead I figured this would be a perfect dish to make mid-week (and to have many a leftovers all for moi).

The only change I made was eliminating the chicken and adding more tofu.  Although I did have chicken on hand, I might make something else with it tonight.

Thai Peanut Noodles (courtesy of IGE)

Serves 4

Ingredients:

• 4oz cooked fettuccini or rice noodles
• 3 2 teaspoons peanut oil, divided
• salt & pepper
• 1 cup 2 cups tofu, cubed
• 1/2 cup shelled frozen edamame
• 2 green onions, sliced
• 1 cup coleslaw mix
• 1/2 cup snap peas
• 1/2 cup asparagus
• 2 garlic cloves, minced
• 1 egg
• dash of sesame oil
• 1/4 cup peanuts, chopped

For the sauce:

• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 4 teaspoons granulated sugar
• 4 teaspoons natural peanut butter
• 2 Tablespoons water
• 2 teaspoons chili garlic paste

Directions:

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

Heat an electric wok to 375 degrees (or heat a large skillet on high) and add 1 teaspoon oil. Season tofu with salt & pepper, then add into the wok and cook, stirring frequently, until cooked through. Remove to a plate.

Add the another teaspoon of oil to the wok then add in edamame, green onions, coleslaw mix, snap peas, asparagus and garlic.

Cook, stirring frequently until vegetables are tender and coleslaw is wilted, ~3-4 minutes.

Remove to the plate with the tofu.  In a small dish, whisk together the egg and a dash of sesame oil. Add to the wok and stir constantly until soft scrambled.

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

Serve garnished with chopped peanuts and extra sliced green onions, if desired.

This dish was very flavorful.  I love peanut sauces and this one took the cake.

I think this dish would work well with all sorts of veggies and protein you have one hand.

The crunch of the peanuts..the tangy flavors of the sauce…unbelievable.

Other Swanky Scoop:

I signed to run a 12K Turkey Trot on Thanksgiving!

I’ve been trying to get back into running and increase my mileage.  I think a 12K will be a great challenge.  My coworker also signed up so I’ll have a running buddy!

Thanks for reading!  Enjoy your Friday!

What are your favorite shows this fall?

Tagged as: dinner, recipe, thai peanut noodles, turkey trot