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Title: Vegetarian Pad Thai (From Vegetarian Times, October Issue)
Yield: 1

Ingredients

      8    oz. uncooked rice noodles
      2    tsp. peanut oil
      2 md cloves garlic, minced
      1 md red bell pepper, julienned
      2    ripe large tomatoes, seeded
           -and diced
      4    oz. snow peas
      4 oz firm tofu, drained and cut
           -into 1/4; inch thick matchs
    1/4 c  reduced sodium soy sauce
      2    tbs. fresh lime juice
      2    tbs. chopped fresh cilantro
    1/4 c  chopped cashews
      4    scallions, chopped
      2    oz. fresh bean sprouts (1
           -cup)

Instructions

In large pot, bring 3 quarts 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.

makes 4 servings.
per serving: 331 calories, 7 grams protein, 7 grams total fat, 1 gram sat.
fat,
61 grams carb., 0 cholesterol 619 mg. sodium 3 grams fiber

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