Low Fat, Low Cal, Vegan Pad Thai

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces rice noodles
• 2 teaspoons peanut oil
• 1 medium red bell pepper (julienned)
• 2 garlic cloves (minced)
• 2 large tomatoes (ripe, seeded and diced)
• 4 ounces snow peas (trimmed)
• 4 ounces firm tofu (drained and cut into 1/4-inch thick matchsticks)
• 1/4 cup low sodium soy sauce
• 2 tablespoons lime juice (fresh)
• 2 tablespoons fresh cilantro (chopped)
• 1/4 cup cashews (chopped, for garnish)
• 4 green onions (chopped for garnish)
• 2 ounces bean sprouts (for garnish)

Recipe

• 1 in large pot, bring 3 quarts of water to a boil. when water boils, add noodles, stirring to prevent sticking. cook until al dente, about 4 minutes. drain.
• 2 meanwhile, in large wok or skillet, heat oil over medium-high heat. add bell pepper and garlic and stir-fry 3 minutes. stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. add soy sauce and lime juice and bring to; simmer. cook, stirring often, 2 to 3 minutes. stir in cooked noodles and cilantro.
• 3 spoon noodle mixture warm plates and garnish with cashews, green onions and bean sprouts.