Recipe

Debis Pad Thai Recipe

Add Step-by-Step Photos	Rcragun / All my dishes 1 year, 5 months ago This is my wife's favorite variation of pad thai - it's a twist on pad thai that has a lot of vegetables. Prep:15m Cook:30m Servings:6	Rcragun
	thai vegetarian

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Fans

dynie

Ingredients

8 ounces rice noodles (or other asian noodles)

2 teaspoons peanut oil

1 red bell pepper, seeded and cut into 1/4-inch-wide matchsticks

2 cloves garlic, minced

2 large ripe tomatoes, diced

4 ounces whole snow peas, trimmed

4 ounces extra-firm tofu, cut into 1/4-inch-wide match sticks

1/4 cup low-sodium soy sauce

3 tablespoons lime juice

2 tablespoons chopped cilantro

1/4 cup unsalted roasted cashews, chopped

4 whole scallions, trimmed and chopped

2 ounces bean sprouts

Directions

In a large saucepan, bring 3 quarts of water to a boil over medium high heat. Place the noodles in boiling water and cook until al dente, 4 to 5 minutes, stirring occasionally. Drain in a colander.

Meanwhile, in a large wok or skillet heat the peanut oil over medium-high heat.

Add the bell pepper and garlic; stir-fry for 4 minutes.

Stir in the tomatoes, snow peas, and tofu and stir-fry for 4 minutes more.

Stir in the soy sauce and lime juice and bring to a simmer. Cook, stirring, for 2 to 3 minutes more.

Fold in the cooked noodles and cilantro. Spoon the noodle mixture onto warm plates and arrange the cashews, scallions, and bean sprouts around the edge of the noodles.

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Comments

dynie 1 year, 3 months ago said:
I'm trying this one! We're on a "Daniel Fast" until mid-August - fruits and vegetables, but I think I can let the noodles squeak by!

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