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Thai Noodles and Snow Peas

If you're looking for a fast-to-fix dish that fits today's healthy lifestyle, try this delicious pasta entree. Snow peas and tofu add interest, while the Thai-style dressing adds a unique flavor to the recipe.—Taste of Home Cooking School

4-6 ServingsPrep: 15 + marinating Cook: 15 minutes

Ingredients

1/3 cup rice vinegar
1/4 cup honey
2 tablespoons Jif® Peanut Butter
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 package (15 ounces) extra-firm tofu, drained, pressed and cut into 1/2-inch pieces
1 package (8.8 ounces) Asian-style noodles
4 ounces snow peas, trimmed and diagonally cut
1/4 cup chopped fresh cilantro leaves

Directions

In a small bowl, combine the first nine ingredients. Add tofu;
marinate for 30 minutes.
Cook noodles and snow peas in 3 qts. boiling water for 1-2 minutes or
until snow peas are crisp-tender. Rinse with cold water; drain.
Place in a large bowl; add tofu and marinade. Toss gently to coat.
Add cilantro; toss to coat. Yield: 4-6 servings.

Editor's Note:: 1 package (8 ounces) fettuccini, linguine or spaghetti may be substituted for Asian-style noodles. Prepare

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Thai Noodles and Snow Peas (continued)

Editor's Note: according to package directions, adding snow peas during last 2-3 minutes of cooking. Preparation Tips: Tofu, also know as soybean curd, is available in health-food stores, Asian markets and many supermarkets. It is very perishable and should be refrigerated for no more than 1 week. Tofu should be stored covered with water, which should be changed daily. It can also be frozen for up to 32 months. Freezing will change its texture, making it slightly chewier. If you prefer, you may substitute diced cooked chicken breast for the tofu.