Recipe Image

Thai-Style Noodles

  • 35 m
  • 45 m
Diabetic Living Magazine
“Topped with chopped peanuts and fresh cilantro, this Thai noodle bowl is sure to satisfy.”


    • 6 green onions
    • 2 limes
    • 4 ounces dry fettuccine pasta
    • 5 teaspoons peanut oil
    • 1 tablespoon sugar (see Tip)
    • 4 cloves garlic, minced
    • 1 12- to 14-ounce package extra-firm silken-style tofu (fresh bean curd), drained, patted dry, and cut into 1-inch cubes
    • 1½ tablespoons fish sauce
    • ½ tablespoon Sriracha sauce (optional)
    • 8 ounces fresh button mushrooms, sliced
    • 2 cups finely shredded green cabbage
    • ¼ cup snipped fresh cilantro
    • 2 tablespoons chopped dry roasted, unsalted peanuts


  • 1 Cut 4 of the green onions into 1-inch pieces. Thinly slice remaining 2 green onions; set aside. Juice 1 lime, cut remaining lime into wedges.
  • 2 In a large pot cook pasta according to package directions; drain. Toss with 1 teaspoon peanut oil; set aside.
  • 3 In a large skillet heat remaining 4 teaspoons peanut oil over medium-high heat. Add the sugar and garlic; cook and stir 30 seconds. Add tofu. Cook until lightly browned, about 8 minutes, stirring occasionally. Stir in lime juice, fish sauce and Sriracha sauce (if using). Remove from pan and set aside.
  • 4 Add mushrooms to the same skillet. Cook, uncovered, over medium-high heat about 5 minutes or until mushrooms are beginning to brown. Stir in the cabbage; cook about 3 minutes or until cabbage has softened. Add the tofu mixture, noodles and 1-inch pieces of green onions; cook and stir until heated through. Top with cilantro, thinly sliced green onions and peanuts. Serve with remaining lime wedges.
  • Tip: If using sugar substitute, choose Splenda(R) Sugar Blend. Follow package directions to use product that's equivalent to 1 tablespoon sugar. Nutrition per Serving with Substitute: same as below, except: 270 calories, 33 g carbohydrate, 7 g total sugar.
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