Subject: Vegetarian Pad Thai
From: "tristitia" <[email-masked]>
Date: 23 Sep 1999 06:19:15 -0600
Newsgroups: rec.food.recipes

Vegetarian Pad Thai (from Vegetarian Times, October issue)

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
4 oz firm tofu, drained and cut into 1/4 inch thick matchsticks
1/4 cup reduced sodium 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 (1 cup)

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 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.

makes 4 servings.
per serving: 331 calories, 7 grams protein, 7 grams total fat, 1 gram sat. fat, 
61 grams carb., 0 cholesterol 619 mg. sodium 3 grams fiber 

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