Vegetarian Pad Thai

[Guest guest]

I made this recipe last night and it was great. The preparation takes a bit

but it is worth it. I added julienned carrots and bok choy to mine; you

could probably include other Asian veggies.

VEGETARIAN PAD THAI (VEGAN)

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 matchsticks

1/4 cup 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

 

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 a 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.

 

I got this recipe out of the October 1999 issue of Vegetarian Times magazine.

If you ever consider buying a back issue of Vegetarian Times make sure you

get this one. It is the most recipe packed issue I have seen. The above

recipe was one of the " 25 Best Low-Fat Recipes Ever! " , contained in this

particular issue.

 

Dawn

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" Emancipate yourself from mental slavery, none but ourselves can free our

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