Almost traditional is right. I’ve brought many of the elements that make up Pad Thai and left out the ingredients that might not serve our health so well.
Makes 3-4 servings
8 ounces rice noodles, uncooked
1 tablespoon organic 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, tips trimmed
8 ounces extra firm tofu, cut into ¼-inch thick spears
Organic soy sauce
Scant pinch chili powder
Juice of 1 fresh lime
2-3 tablespoons finely minced fresh cilantro
¼ 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 salted 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, stirring frequently, for 3 minutes. Stir in cooked noodles and cilantro. Transfer to a serving platter and sprinkle liberally with cashews, green onions and sprouts. Serve immediately.