Recipe
Low Fat, Low Cal, Vegan Pad Thai Recipe
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- 2 large tomatoes (ripe, seeded & sliced) .
- 2 oz bean sprouts (for garnish) .
- 4 green onions (sliced for garnish) .
- 2 tbsps lime juice (fresh) .
- 1 medium red bell pepper (julienned) .
- 2 garlic cloves (minced) .
- 4 oz snow peas (trimmed) .
- 1/4 c low sodium soy sauce .
- 8 oz rice noodles .
- 2 tsps peanut oil .
- 2 tbsps fresh cilantro (sliced) .
- 1/4 c cashews (sliced, for garnish)
Directions
- Step #1 In large pot, bring 3 quarts of water to a boil.
- Step #2 When water boils, add noodles, stirring to prevent sticking.
- Step #3 Cook until al dente, about 4 mins.
- Step #4 Drain.
- Step #5 Meanwhile, in large wok or skillet, heat oil over medium-high heat.
- Step #6 Add bell pepper & garlic & stir-fry 3 mins.
- Step #7 Stir in tomatoes, snow peas & tofu & stir-fry just until tender, about 4 mins.
- Step #8 Add soy sauce & lime juice & bring to; simmer.
- Step #9 Cook, stirring often, 2 to 3 mins.
- Step #10 Stir in cooked noodles & cilantro.
- Step #11 Spoon noodle mixture onto warm plates & garnish with cashews, green onions & bean sprouts.
- Enjoy the Low Fat, Low Cal, Vegan Pad Thai recipe
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