Thai Peanut Stir-Fry

This meal is a stand-by in our apartment. We always have the noodles and sauce ingredients in our pantry or fridge. It has a great balance of protein, veggies, and healthy fat. Enjoy!

Ingredients

2 qt water

8 oz rice noodles

6 T. low-sodium soy sauce

3 T. lemon juice

2 T. agave nectar

1/2 c. peanut butter

1 T. canola oil

2 c. chopped broccoli

1 c. chopped carrots (about 2-3 medium carrots)

1/2 medium yellow onion, chopped

2 T. diced garlic

1 medium bell pepper, chopped

1 package of extra-firm tofu, pressed and cubed

Cilantro, chopped (optional)

Peanuts, chopped (optional)

Instructions

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.

In a small bowl, mix soy sauce, lemon juice, agave nectar and peanut butter. Whisk until fully blended. Set aside.

Heat 1 T. canola oil in a large skillet or stock pot. Add broccoli and carrots, and cook 5 minutes.

Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is translucent. This will take about 3 minutes.

Add tofu and cook until heated through.

Add noodles and sauce. Stir so that everything is coated with peanut sauce.

Serve and top with cilantro and peanuts.

Tagged as: Recipe