A Thai change of pace

Try This At Home

April 09, 2006|By NEWSDAY

Rice noodles, fish sauce and chili sauce can all be found in the Asian foods section of most supermarkets.



8 ounces wide rice stick noodles

1 / 2 cup ketchup

1 / 4 cup sugar

1 / 3 cup Asian fish sauce

1 / 4 teaspoon Asian chili sauce

2 tablespoons natural-style peanut butter

2 tablespoons canola oil, divided

1 (14-ounce) package firm tofu, cut in 3 / 4-inch cubes

1 green bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1 cup shredded cabbage

2 tablespoons coarsely chopped peanuts

2 tablespoons cilantro leaves

Cook the noodles in plenty of lightly salted boiling water according to package directions (6 to 8 minutes).

Combine the ketchup, sugar, fish sauce, chili sauce and peanut butter. Toss half the sauce with the cooked noodles.

Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Add the tofu and cook until lightly browned on 2 sides, about 12 minutes total. Transfer to a plate.

Heat the remaining tablespoon of oil in the skillet and add the peppers and cabbage. Cook, stirring, 4 minutes, or until softened. Toss with the noodles and reserved sauce. Gently stir in the tofu. Divide among 4 plates or bowls, and garnish each with the chopped peanuts and cilantro leaves.

Per serving: 507 calories, 15 grams protein, 77 grams carbohydrates, 4 grams fiber, 15 grams fat, 1 gram saturated fat, no cholesterol, 2,325 milligrams sodium.

Recipe and analysis provided by Newsday.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.