Topped with chopped peanuts and fresh cilantro, this Thai noodle bowl is sure to satisfy.

Source: Diabetic Living Magazine


Recipe Summary test

35 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • In a large pot cook pasta according to package directions; drain. Toss with 1 teaspoon peanut oil; set aside.

  • 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.

  • 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.

Nutrition Facts

1 1/4 cups
274 calories; protein 14g; carbohydrates 35g; fat 10g; saturated fat 2g; sodium 600mg.

2 starch, 1 fat, 1 lean protein, 1 vegetable