Recipe Archives->Asian Sea->Pad Thai 22

Vegetarian Pad Thai

4 ounces rice noodles
1 tsp. peanut oil
1 clove garlic, minced
1/2 medium red pepper, julienned
1 large tomato, diced
2 ounces snow peas
2 ounces tofu, pressed and drained, cut into matchsticks
2 Tbsp. soy sauce
1 Tbsp. lime juice
1 Tbsp. cilantro, minced
2 Tbsp. cashews, chopped
2 scallions, chopped
1 ounce bean sprouts

Cook noodles in boiling water 4 minutes. Drain and set aside. Heat
oil in a non-stick skillet or wok over medium-high heat. Add garlic
and red pepper. Stir-fry 3 minutes. Stir in tomatoes, snow peas,
and tofu.  Stir-fry until vegetables are just tender, about 4
minutes. Add soy sauce and lime juice. Cook, stirring, 2-3 minutes.
Remove from heat, and mix with noodles and cilantro. Sprinkle with
cashews, scallions, and bean sprouts. Serves 2.

Printable version: pad-thai22.txt.