Vegetarian Pad Thai

• Ready In: 0 mins
• Serves: 4

Ingredients

• 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)

Directions

1. In large pot, bring 3 quarts water to a boil.
2. add noodles, stir to prevent sticking.
3. cook until tender, about 4 minutes.
4. 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.
5. stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes.
6. Add soy sauce and lime juice and bring to a simmer.
7. cook, stirring often, 2 to 3 minutes more. stir in cooked noodles and cilantro.
8. Divide noodle mixture among plates.
9. sprinkle with cashews, scallions, and bean sprouts and serve right away.