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

Enjoy a vibrant bowl of creamy Thai peanut noodles loaded with crisp fresh vegetables, tender tofu, and a pop of edamame. This light yet satisfying dish strikes an ideal balance of silky noodles, savory sauce, and protein-packed goodness, making it perfect for a nourishing meal any time of the day.

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NUTRITION

628kcal
Protein
44.5g
Fat
20.6g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

75g Shelled Edamame

50g Rice Noodles (dry)

1 tbsp Peanut Butter

1 cup Red Bell Pepper, sliced

1 medium Carrot

1 cup Cucumber, sliced

1 tbsp Lime Juice

1 tbsp Low-Sodium Soy Sauce

1 tsp Sriracha

2 tbsp Water

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PREPARATION

  • 1

    Press the tofu to remove excess water and then cut it into cubes.

  • 2

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

  • 3

    In a small bowl, whisk together peanut butter, lime juice, soy sauce, sriracha, and water to form a smooth sauce.

  • 4

    Steam or blanch the edamame for 2-3 minutes until tender and bright green.

  • 5

    Sauté the tofu cubes in a non-stick pan over medium heat until lightly golden on all sides.

  • 6

    In a large bowl, combine the cooked noodles, tofu, and edamame with the sliced red bell pepper, carrot, and cucumber.

  • 7

    Pour the peanut sauce over the mixture and toss gently until everything is evenly coated.

  • 8

    Taste and adjust seasoning if needed. Serve immediately, garnished with extra lime wedges if desired.

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

Enjoy a vibrant bowl of creamy Thai peanut noodles loaded with crisp fresh vegetables, tender tofu, and a pop of edamame. This light yet satisfying dish strikes an ideal balance of silky noodles, savory sauce, and protein-packed goodness, making it perfect for a nourishing meal any time of the day.

NUTRITION

628kcal
Protein
44.5g
Fat
20.6g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

75g Shelled Edamame

50g Rice Noodles (dry)

1 tbsp Peanut Butter

1 cup Red Bell Pepper, sliced

1 medium Carrot

1 cup Cucumber, sliced

1 tbsp Lime Juice

1 tbsp Low-Sodium Soy Sauce

1 tsp Sriracha

2 tbsp Water

PREPARATION

  • 1

    Press the tofu to remove excess water and then cut it into cubes.

  • 2

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

  • 3

    In a small bowl, whisk together peanut butter, lime juice, soy sauce, sriracha, and water to form a smooth sauce.

  • 4

    Steam or blanch the edamame for 2-3 minutes until tender and bright green.

  • 5

    Sauté the tofu cubes in a non-stick pan over medium heat until lightly golden on all sides.

  • 6

    In a large bowl, combine the cooked noodles, tofu, and edamame with the sliced red bell pepper, carrot, and cucumber.

  • 7

    Pour the peanut sauce over the mixture and toss gently until everything is evenly coated.

  • 8

    Taste and adjust seasoning if needed. Serve immediately, garnished with extra lime wedges if desired.