Thai Noodle Salad with Lime and Chili Pepitas
Prep time: 
Cook time: 
Total time: 
Serves: 2 large bowls
What You'll Need
  • Noodles/Salad
  • 1 package Thai purple corn and rice noodles
  • 2 cups of Kale
  • 1 package of extra firm tofu
  • 1 bottle of red curry sauce (I found mine at Trader Joes)
  • 1 bottle of Thai peanut dressing
  • Chili Lime Roasted Pepitas
  • 2 cups raw pumpkin seeds
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 3 TBS. olive oil
  • The juice of ½ of a lime's)
  • Green Beans
  • 1 tbs. olive oil
  • 2 cups green beans
  • 1 clove of garlic (minced)
  1. Take the tofu out of its packaging and place between two paper towels (I split mine down the middle first to help speed up the process). Place a heavy object (like a pile of books) on top to squeeze out the excess liquid, and let sit for at least 15 minutes. Then, cube the tofu and add the pieces to a small bowl. Pour in about ⅓ cup of the red curry sauce and gently toss to coat the pieces. Marinate for about 10 minutes. Add the cubed tofu to a hot skillet and sear for about 1 minute on each side.
  2. Cook noodles according to package instructions.
  3. Preheat the oven to 350. In a small bowl, combine the raw pumpkin seeds with the lime, olive oil, salt and chili powder. Toss together until the seeds are well coated. Bake for about 10-15 minutes or until golden brown.
  4. In the same pan used to cook the tofu, heat 1 tbs olive oil and minced garlic over a medium heat . Once the garlic has started to turn golden brown, add the green beans and toss together with a spatula. Cook for about 3 minutes.
  5. Combine all of the components together, toss with the thai peanut dressing and serve immediately!
Recipe by The Blonde Chef at