Dinners/Vegetarian Pad Thai

Serves: 4

Active Time: 60 minutes

Total Time: 60 minutes

From: http://www.vegetariantimes.com/recipe/vegetarian-pad-thai/

Ingredients

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, strings removed

4 oz. firm tofu, drained well and cut into ¼-inch-thick matchsticks

¼ cup low-sodium soy sauce

2 Tbs. fresh lime juice

2 Tbs. chopped fresh cilantro

¼ cup chopped cashews (1 oz.)

4 scallions (white and light green parts), chopped

2 oz. fresh bean sprouts (1 cup)

Step 1

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.

Step 2

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.

Step 3

Divide noodle mixture among plates. Sprinkle with cashews, scallions and bean sprouts and serve right away.