Ingredients

• 2 quarts water
• 8 ounces rice noodles
• 6 tablespoons low-sodium soy sauce
• 3 tablespoons lemon juice
• 2 tablespoons agave nectar
• 1/2 cup peanut butter
• 1 tablespoons canola oil
• 2 cups chopped broccoli
• 1 cup chopped carrots (about 2-3 medium carrots)
• 1/2 medium yellow onion, chopped
• 2 tablespoons diced garlic
• 1 medium bell pepper, chopped
• 1 package of extra-firm tofu, pressed and cubed
• Cilantro, chopped (optional)
• Peanuts, chopped (optional)

Instructions

1. Bring 2 qt of water to a boil. Remove from heat and add noodles. Allow to cook for 6-8 minutes, or until soft. Drain and rinse in cold water. Set aside.
2. In a small bowl, mix soy sauce, lemon juice, agave nectar and peanut butter. Whisk until fully blended. Set aside.
3. Heat 1 T. canola oil in a large skillet or stock pot. Add broccoli and carrots, and cook 5 minutes.
4. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is translucent. This will take about 3 minutes.
5. Add tofu and cook until heated through.
6. Add noodles and sauce. Stir so that everything is coated with peanut sauce.
7. Serve and top with cilantro and peanuts.

http://www.savvyeat.com/thai-peanut-stir-fry/

Copyrighted by Julie Grice and Savvy Eats