Recipe for Vegetarian Pad Thai 
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Yield:
4
Ingredients:
Amount Ingredient
8 oz rice noodles
2 tsp peanut oil
2 med garlic cloves, minced
1 med red bell pepper, julienned
2 lrg ripe tomatoes, seeded and diced
4 oz snow peas, strings removed
4 oz firm tofu, drained well
and cut into 1/4-inch thick matchsticks
1/4 cup reduced-sodium soy sauce
2 tbl fresh lime juice
2 tbl chopped fresh cilantro
1/4 cup chopped cashews, (1 oz.)
4 x scallions, chopped
(white and light green parts)
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

This elegant dish is a fantastic example of Thai cuisine, which blends seemingly contradictory elements-sweet and spicy, subtle and assertive, rich and light-to delicious effect. Timing is everything when stir-frying, so prepare and measure all ingredients before you start to cook.

In large pot, bring 3 quarts of 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.

Pad Thai.

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  ... Vegetarian Noodle with Mixed Fungus, Bean Curd, Cabbage and   ::   Vegetarian Pad Thai Noodles   ...