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Almost Traditional Pad Thai

This recipe is so easy, you'll ditch all your take-out menus...and all the excessive fat, sugar and salt that goes with that take-out. My yummy Pad-Thai has the same rich flavor, the same gorgeous texture but no saturated fat, no excessive salt and no sugar. It's naturally luscious...and oh, so easy. It's the perfect dinner idea!


8 ounces rice noodles, uncooked
1 tablespoon peanut oil
3 cloves fresh garlic, finely minced
2 roasted red bell peppers, thinly sliced into ribbons
2 large, ripe tomatoes, diced, do not seed or peel
4 ounces snow peas
8 ounces extra firm tofu, cut into 1/2-inch thick spears
Soy sauce
Scant pinch chili powder
Juice of 1 fresh lime
2-3 tablespoons finely minced fresh cilantro
1/4 cup cashews, lightly toasted, coarsely chopped
3-4 green onions, thinly sliced on the diagonal
1 cup fresh mung bean sprouts

Bring a large pot of water to a boil and cook noodles until just tender, about 4 minutes. Drain well and set aside.

In a wok or deep skillet, heat oil over medium heat. Stir in garlic and peppers and stir fry for 3 minutes. Stir in tomatoes, snow peas and tofu, season lightly with soy sauce and stir fry until vegetables are tender, about 4 minutes. Add lime juice and bring dish to a low simmer. Cook for 3 minutes, stirring frequently. Stir in cooked noodles and cilantro. Transfer to a serving platter and sprinkle liberally with cashews, green onions and sprouts. Serve immediately. 

Makes about 4 servings.


Frey Vineyards
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