Thai Noodles with Tofu

Thai Noodles with Tofu

4

Cooking time: 10 minutes + the noodles

Preparation time: 15 minutes

 

Ingredients List

  • 1/2 lb (225 g) rice noodles
  • 1 tbsp (15 ml) canola oil
  • 1 lb (450 g) firm tofu, cubed
  • 2/3 c (160 ml) St-Hubert Thai Sauce
  • 1/3 c (80 ml) soy sauce
  • 3 c (750 ml) snow peas, cut in half  
  • 4 c (1 l) bean sprouts
  • 3 green onions, chopped
  • 1/3 c (80 ml) coarsely chopped salted peanuts
  • 1/4 c (60 ml) fresh basil  

Preparation Instructions

  1. Prepare noodles according to package directions, either by soaking in boiling water or by cooking in a pot of boiling water. Drain, rinse under cold water, drain again.
  2. Meanwhile, in a wok or large pan, heat oil on high and sauté tofu for 5 minutes or until golden brown. Transfer to a plate.
  3. In a measuring cup, mix the Thai sauce with the soy sauce and 1/2 cup (125 ml) water.
  4. Return the wok to the heat, stir-fry the snow peas and bean sprouts for 2 minutes.
  5. Reduce heat to medium, add noodles and sauce.
  6. Bring to a boil and simmer 2 minutes or until noodles are tender.
  7. Add cubed tofu.
  8. Top the noodles with green onions, peanuts and basil, and serve.