This classic Thai dish lends itself well to substitutions. Double the agave nectar for a sweeter version or add more red pepper flakes to spice it up. We call for flavored, baked tofu, but you can also use plain extra firm tofu.
Special Diets:
Ingredients
Method
Place rice noodles in a bowl and add enough cold water to cover.
Soak for 45 minutes, then drain. Bring a large pot of water to a boil.
Add soaked noodles and cook until just tender, about 1 minute.
Drain well and set aside.
In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside.
In a large skillet, heat oil over medium high heat.
Add garlic and cook until fragrant, about 30 seconds.
Add tofu and green onions, and cook for 3 minutes, or until green onions are tender and bright green.
Add noodles, bean sprouts and soy sauce mixture to skillet and gently toss to combine.
Spoon into a serving bowl and sprinkle with cilantro and peanuts.
Garnish with lemon wedges and serve.
Nutritional Info
Serving Size
Calories
470
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.