Ingredients

  • 2 packages (8 Oz. Size) Tofu Shirataki Fettuccine Noodles
  • 1/2 Tablespoons Peanut Oil
  • 1 teaspoon Garlic, Minced
  • 1 teaspoon Fresh Ginger, Minced
  • 1/2 cups Carrot, Thinly Sliced
  • 1/4 Red Bell Pepper, Thinly Sliced
  • 1/4 Yellow Bell Pepper, Thinly Sliced
  • 1/2 cups Snow Peas, Halved
  • 1 cup Red Cabbage, Chopped
  • 3 Tablespoons Natural, Creamy Peanut Butter
  • 3/4 cups Light Coconut Milk
  • 1 Tablespoon Plus 2 Teaspoons Reduced-sodium Soy Sauce
  • 1 Tablespoon Red Thai Curry Paste
  • 1/2 Tablespoons Coconut Sugar
  • 1 Small Lime, Juiced
  • Cilantro For Garnish
  • Diced Peanuts, For Garnish (optional)

Method

  • Preheat oven to 350 degrees F.
  • Drain and rinse the tofu noodles.
  • Place on a paper towel, pat out as much moisture as you can, and gently cut noodles to make them shorter.
  • This makes serving easier.
  • Set aside.
  • Heat peanut oil on medium/high heat in a medium cast iron skillet.
  • Add garlic and ginger and cook, stirring constantly and until golden brown and fragrant, about 30 seconds.
  • Add sliced carrots and cook until lightly brown and they begin to soften, about 34 minutes.
  • Add peppers, peas and cabbage and cook for 2 minutes.
  • Add noodles and cook for an additional 2 minutes, until lightly browned.
  • Add peanut butter, coconut milk, soy sauce, curry paste, coconut sugar and lime juice pan and stir until peanut butter melts and everything is well mixed.
  • Bring mixture to a boil and cook for 3 minutes.
  • Reduce heat to medium and simmer, stirring occasionally, until sauce thickens and reduces by about half, about 78 minutes.
  • Pat noodles down with a spatula so that the mixture is very flat and condensed and place skillet in the oven.
  • Bake until top is golden brown and sauce is bubbly, about 3035 minutes.
  • Let cool for 510 minutes then cut, garnish with cilantro and peanuts (if desired), and devour.