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 medley of tender rice noodles tossed with crisp, colorful vegetables and hearty tofu and edamame, all enveloped in a luscious, creamy Thai peanut sauce. This dish brings a perfect balance of tangy lime and savory soy, creating a satisfying meal bursting with fresh, aromatic flavors.

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NUTRITION

562kcal
Protein
33.2g
Fat
19.3g
Carbs
70.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Rice Noodles (dry)

200 g Extra Firm Tofu

1/2 cup Shelled Edamame

1 tbsp Natural Peanut Butter

1/2 medium Red Bell Pepper

1 small Carrot, shredded

1/2 small Cucumber, sliced

1 tbsp Fresh Lime Juice

1 tsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut into bite-sized cubes.

  • 3

    In a large bowl, combine the tofu cubes and shelled edamame with the cooked noodles.

  • 4

    Add the chopped red bell pepper, shredded carrot, and sliced cucumber to the bowl.

  • 5

    In a separate small bowl, whisk together the natural peanut butter, fresh lime juice, and low-sodium soy sauce until smooth. If the sauce is too thick, add a splash of warm water to reach a creamy consistency.

  • 6

    Pour the peanut sauce over the noodle and vegetable mixture, tossing gently to evenly coat all ingredients.

  • 7

    Serve immediately and enjoy your refreshing, creamy Thai peanut noodles.

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 medley of tender rice noodles tossed with crisp, colorful vegetables and hearty tofu and edamame, all enveloped in a luscious, creamy Thai peanut sauce. This dish brings a perfect balance of tangy lime and savory soy, creating a satisfying meal bursting with fresh, aromatic flavors.

NUTRITION

562kcal
Protein
33.2g
Fat
19.3g
Carbs
70.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Rice Noodles (dry)

200 g Extra Firm Tofu

1/2 cup Shelled Edamame

1 tbsp Natural Peanut Butter

1/2 medium Red Bell Pepper

1 small Carrot, shredded

1/2 small Cucumber, sliced

1 tbsp Fresh Lime Juice

1 tsp Low-Sodium Soy Sauce

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut into bite-sized cubes.

  • 3

    In a large bowl, combine the tofu cubes and shelled edamame with the cooked noodles.

  • 4

    Add the chopped red bell pepper, shredded carrot, and sliced cucumber to the bowl.

  • 5

    In a separate small bowl, whisk together the natural peanut butter, fresh lime juice, and low-sodium soy sauce until smooth. If the sauce is too thick, add a splash of warm water to reach a creamy consistency.

  • 6

    Pour the peanut sauce over the noodle and vegetable mixture, tossing gently to evenly coat all ingredients.

  • 7

    Serve immediately and enjoy your refreshing, creamy Thai peanut noodles.