An authentic Thai take-out meal doesn't have to come in a cardboard box. Try making this simple but satisfying Curry and Peanut Noodles with Tofu recipe tonight.
1/2 500-g pkg spaghetti
1/3 cup natural peanut butter
3 tbsp Thai red curry paste
2 tbsp low-sodium soy sauce
2 tbsp honey
1 tbsp canola oil
1 350-g pkg extra-firm tofu, patted dry and sliced into strips
1 340-g pkg kale slaw
2 garlic cloves, minced
2 green onions, thinly sliced
1/4 cup chopped roasted peanuts, optional
Cook pasta in a large pot of boiling water, following package directions, until tender, 7 to 8 min. Reserve 1/2 cup pasta water. Drain pasta and return to pot.
Whisk peanut butter with reserved pasta water, curry paste, soy sauce and honey in a medium bowl until smooth.
Heat a large non-stick frying pan over medium-high. Add oil, then tofu. Cook, stirring often, until tofu is golden, 5 to 7 min. Transfer to a plate. Return pan to heat. Add kale slaw and garlic. Cook, stirring often, until vegetables are tender- crisp, 1 to 2 min.
Add peanut sauce to noodles along with tofu and vegetables. Stir until well coated. Sprinkle with green onions and peanuts.
Calories 599, Protein 29g, Carbohydrates 71g, Fat 24g, Fibre 6g, Sodium 432mg.
Use broccoli slaw or coleslaw mix in place of kale slaw.
Originally published in the Today’s Parent November 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
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