Creamy Thai Peanut Noodles with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Thai Peanut Noodles with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Peanut Noodles with Fresh Vegetables

Savor a vibrant plate of creamy Thai peanut noodles featuring tender extra-firm tofu and bright, crunchy fresh vegetables. This dish beautifully balances the rich, nutty peanut sauce with crisp edamame and garden-fresh bell pepper, carrot, and snow peas, all tossed with delicate rice noodles. Enjoy a dish that's as satisfying in texture as it is in flavor, perfect for a light yet protein-packed meal.

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NUTRITION

579kcal
Protein
36.2g
Fat
22.7g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra Firm Tofu (226g)

1/2 cup Shelled Edamame (75g)

1.3 oz dry Rice Noodles (37g)

1 tbsp Natural Peanut Butter (16g)

1/2 medium Red Bell Pepper (75g)

1 small Carrot (50g)

1/2 cup Snow Peas (50g)

1 tbsp Lime Juice (15g)

1 tsp Soy Sauce (5g)

1 tsp Fresh Ginger (minced, 2g)

1 clove Fresh Garlic (minced, 3g)

1/2 tsp Sesame Oil (2.5g)

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PREPARATION

  • 1

    Press the tofu to remove excess water and cut into bite-sized cubes.

  • 2

    Prepare the rice noodles according to the package instructions until al dente, then drain and set aside.

  • 3

    Heat a non-stick pan over medium heat. Add the tofu cubes and sauté lightly until edges are golden. Remove tofu and set aside.

  • 4

    In a small bowl, whisk together the peanut butter, lime juice, soy sauce, minced ginger, minced garlic, and sesame oil to form a smooth sauce. If needed, add a splash of warm water to achieve a creamy consistency.

  • 5

    In the same pan, add a splash of water if necessary and toss in the sliced red bell pepper, julienned carrot, and snow peas. Stir-fry for 2-3 minutes until just tender yet still crisp.

  • 6

    Add the edamame and tofu back into the pan along with the drained rice noodles. Pour the creamy peanut sauce over the mix.

  • 7

    Gently toss everything together to coat evenly with the sauce. Adjust seasoning as needed.

  • 8

    Plate the dish and enjoy your Creamy Thai Peanut Noodles with Fresh Vegetables while warm.

Creamy Thai Peanut Noodles with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Thai Peanut Noodles with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Peanut Noodles with Fresh Vegetables

Savor a vibrant plate of creamy Thai peanut noodles featuring tender extra-firm tofu and bright, crunchy fresh vegetables. This dish beautifully balances the rich, nutty peanut sauce with crisp edamame and garden-fresh bell pepper, carrot, and snow peas, all tossed with delicate rice noodles. Enjoy a dish that's as satisfying in texture as it is in flavor, perfect for a light yet protein-packed meal.

NUTRITION

579kcal
Protein
36.2g
Fat
22.7g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra Firm Tofu (226g)

1/2 cup Shelled Edamame (75g)

1.3 oz dry Rice Noodles (37g)

1 tbsp Natural Peanut Butter (16g)

1/2 medium Red Bell Pepper (75g)

1 small Carrot (50g)

1/2 cup Snow Peas (50g)

1 tbsp Lime Juice (15g)

1 tsp Soy Sauce (5g)

1 tsp Fresh Ginger (minced, 2g)

1 clove Fresh Garlic (minced, 3g)

1/2 tsp Sesame Oil (2.5g)

PREPARATION

  • 1

    Press the tofu to remove excess water and cut into bite-sized cubes.

  • 2

    Prepare the rice noodles according to the package instructions until al dente, then drain and set aside.

  • 3

    Heat a non-stick pan over medium heat. Add the tofu cubes and sauté lightly until edges are golden. Remove tofu and set aside.

  • 4

    In a small bowl, whisk together the peanut butter, lime juice, soy sauce, minced ginger, minced garlic, and sesame oil to form a smooth sauce. If needed, add a splash of warm water to achieve a creamy consistency.

  • 5

    In the same pan, add a splash of water if necessary and toss in the sliced red bell pepper, julienned carrot, and snow peas. Stir-fry for 2-3 minutes until just tender yet still crisp.

  • 6

    Add the edamame and tofu back into the pan along with the drained rice noodles. Pour the creamy peanut sauce over the mix.

  • 7

    Gently toss everything together to coat evenly with the sauce. Adjust seasoning as needed.

  • 8

    Plate the dish and enjoy your Creamy Thai Peanut Noodles with Fresh Vegetables while warm.