Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon lime juice
Dash Louisiana-style hot sauce
3 teaspoons canola oil, divided
1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
2 medium carrots, grated
2 cups fresh snow peas
3 garlic cloves, minced
2 large eggs, lightly beaten
2 cups bean sprouts
3 green onions, chopped
1/2 cup minced fresh cilantro
1/4 cup unsalted peanuts, chopped
Cook noodles according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.