Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!news.gv.tsc.tdk.com!news.cmc.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Shannon T." Newsgroups: rec.food.recipes Subject: Vegetarian Pad Thai Followup-To: rec.food.cooking Date: 27 Feb 2000 07:35:01 -0700 Organization: Unholy Mess Lines: 35 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <38B293EB.C5DE770A@netscape.net> Reply-To: "Shannon T." NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39885 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. 331 calories per serving. Shannon T. http://www.arcana.com/shannon/index.html DO NOT REPLY TO sturlington@netscape.net. That address is only used for posting and does not accept email. To reply by email, use shannon arcana.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.