Vegetarian Phad Thai

by Jan

Servings: 2 servings

INGREDIENTS

4 oz. rice noodles
1 tsp. peanut oil
1 clove garlic, minced
1/2 md. red pepper, julienned
1 lg. tomato, diced
2 oz. snow peas
2 oz. 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 oz. bean sprouts

INSTRUCTIONS

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.

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Tagged: asian, somensalad add tags

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