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Vegetarian Pad Thai
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- #28481
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 ounces uncooked rice noodles
2 teaspoons peanut oil
2 cloves garlic, minced
1 medium red bell pepper, cut julienne
2 ripe large tomatoes, seeded and diced
4 ounces snow peas
4 ounces firm tofu, drained and cut into 1/4 inch thick matchsticks
1/4 cup reduced sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 cup chopped cashews
4 scallions, chopped
2 ounces fresh bean sprouts
directions
In large pot, bring 3 quarts water to a boil. Add noodles and 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.
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