Vegetarian Pad Thai
8 oz. uncooked rice noodles
2 tsp. peanut oil
2 medium cloves garlic, minced
1 medium red bell pepper, julienned
2 ripe large tomatoes, seeded and diced
4 oz. snow peas
4 oz firm tofu, drained and cut into 1/4 inch thick matchsticks
1/4 cup reduced sodium soy sauce
2 tbs. fresh lime juice
2 tbs. chopped fresh cilantro
1/4 cup chopped cashews
4 scallions, chopped
2 oz. fresh bean sprouts (1 cup)
In large pot, bring 3 quarts water to a boil. add noodles, stir to
prevent sticking. Cook until tender, about 4 minutes. Drain well
and set aside.
Meanwhile, in large wok or skillet, heat oil over medium-high heat.
Add garlic and bell pepper and stir-fry 3 minutes. Stir in tomatoes,
snow peas and tofu and stir-fry until vegetables are just tender,
about 4 minutes. Add soy sauce and lime juice and bring to a
simmer. Cook, stirring often, 2 to 3 minutes more. stir in cooked
noodles and cilantro.
Divide noodle mixture among plates. Sprinkle with cashews, scallions,
and bean sprouts and serve right away.
makes 4 servings.