Thai Noodle Bowl

Thai Noodle Bowl

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  • Each serving
  • 540 cal
  • 26g fat (10g sat)
  • 0mg chol
  • 680mg sodium
  • 60g carb
  • 6g fiber
  • 7g sugars
  • 21g protein


  • 4 cups vegetable broth
  • 1 (15-ounce) can light coconut milk
  • 1 tablespoon green or yellow curry paste
  • 2 tablespoons peanut butter
  • 1/2 sweet onion, thinly sliced
  • 1 clove garlic, minced
  • 1/2 teaspoon freshly grated ginger
  • 4 ounces mushrooms, sliced
  • 1 (12- or 16-ounce) package linguine or fettuccine
  • 8 ounces firm tofu, cubed
  • 2 tablespoons tamari
  • 2 limes, juiced
  • 1 carrot, peeled and shredded
  • 1 red bell pepper, seeded and thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 4 green onions, sliced
  • 1 cup roasted peanuts


In a large pot, combine broth, coconut milk, curry paste, peanut butter, onions, garlic, ginger and mushrooms; bring to a boil. Add pasta and cook until pasta is tender and most of the liquid is absorbed, stirring frequently, 12 to 15 minutes. Remove from the heat.

Stir in tofu, tamari and lime juice. Garnish with carrots, bell peppers, cilantro, green onions and peanuts before serving.

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