Almost Traditional Pad Thai
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.