Prep 0 mins
Cook 0 mins
- 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)
- 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.
It was good, it just tasted a little too tomatoey for me I think.
I had a few problems with this recipe, mostly because I am a fairly inexperienced cook. It was very crazy in the Kitchen and looked like a storm had just blown through. I used chicken instead of tofu to satisfy my very meat oriented husband which worked well. The taste was very interesting, and quite enjoyable. But not quite like the street vendors sell in Thailand. ;)
Nutritious, filling, but slightly on the dry side. I didn't have snow peas, so I just doubled the amount of bean sprouts, which added a nice crunch. I omitted the cilantro, which I didn't have, used olive oil, and added some salt. The dish looked wonderful when it was done, and tasted like nothing I've had before! Thanks!