Vegetarian Pad Thai

Ingredients

• Servings: 4
• 8 ounces rice noodles, uncooked
• 2 teaspoons peanut oil
• 2 cloves garlic, minced ((medium size))
• 1 medium red bell pepper, julienned
• 2 large tomatoes, seeded and diced (ripe)
• 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 fresh cilantro, chopped
• 1/4 cup cashews, chopped
• 4 scallions, chopped
• 2 ounces fresh bean sprouts (1 cup)

Recipe

• 1 in large pot, bring 3 quarts water to a boil.
• 2 add noodles, stir to prevent sticking.
• 3 cook until tender, about 4 minutes.
• 4 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.
• 5 stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes.
• 6 add soy sauce and lime juice and bring to a simmer.
• 7 cook, stirring often, 2 to 3 minutes more. stir in cooked noodles and cilantro.
• 8 divide noodle mixture among plates.
• 9 sprinkle with cashews, scallions, and bean sprouts and serve right away.