Low Fat, Low Cal, Vegan Pad Thai

poniedziałek, 3 lutego 2014

Low Fat, Low Cal, Vegan Pad Thai

Time: 30 mins


  • 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)


  • 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 onto warm plates and garnish with cashews, green onions and bean sprouts.

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