Mellow Yellow Rice Noodles with Roasted Peanuts
This dish shows that not all turmeric-spiked dishes have to be hot and spicy. Feel free to throw in steamed spring vegetables, such as sugar snap peas or asparagus, to add color and crunch.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This dish shows that not all turmeric-spiked dishes have to be hot and spicy. Feel free to throw in steamed spring vegetables, such as sugar snap peas or asparagus, to add color and crunch.
Ingredients
- 1 8-oz. pkg. pad thai rice noodles
- 3 Tbs. canola oil
- 4 large shallots, peeled and thinly sliced (1/2 cup)
- 1 Tbs. brown sugar
- 2 tsp. ground turmeric
- 1 clove garlic, minced (1 tsp.)
- 1/4 cup lime juice
- 7 oz. baked Thai-flavored tofu, cut into thin strips
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
Preparation
Cook noodles according to package directions. Drain, rinse under cold water, and drain thoroughly.
Heat oil in small saucepan over medium heat. Add shallots, and cook 7 to 9 minutes, or until shallots are golden. Remove from heat, and stir in sugar, turmeric, and garlic. Add lime juice, and stir to combine.
Transfer noodles to large bowl, and fold in tofu, cilantro, peanuts, and turmeric sauce. Season with salt and pepper.
Nutrition Information
- Calories 487
- Carbohydrate Content 62 g
- Cholesterol Content 0 mg
- Fat Content 20.5 g
- Fiber Content 2 g
- Protein Content 14 g
- Saturated Fat Content 2.5 g
- Sodium Content 366 mg
- Sugar Content 5 g