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Title: Pad Thai
Categories: Pasta, Thai
Yield: 4 Servings

8 oz Fresh or dried rice noodles
2 tb Neutral vegetable oil; +1 ts
8 oz Extra-firm tofu; drained,
- cut into 1/2" wide strips
2 tb Low-sodium tamari
1 Red bell pepper; seeded &
- cut into thin strips
6 Scallions; chopped
2 cl Garlic; up to 3; minced
1 c Cherry tomatoes; halved
2 tb Tamarind sauce
2 tb Rice vinegar
2 tb Natural sugar
1/2 c Fresh bean sprouts
1/4 c Unsalted peanuts;
- dry roasted, chopped

For a colorful addition, add bite-sized pieces of steamed broccoli or
green beans.

Prepare the rice noodles. If fresh, rinse under very hot water and
place in a large bowl, separating them into individual strands. If
dried, plunge into a large pot of boiling water to soften. Drain and
place in a large bowl. Toss the noodles with 1 ts oil and set aside.

Heat 1 tb oil in a large skillet or wok over medium-high heat. Add
the tofu and stir-fry until golden brown, about 7 minutes. Add 1 tb
tamari, stirring to coat. Transfer to a platter and set aside.

Heat the remaining 1 tb oil in the same skillet or wok over medium
heat. Add the bell pepper, scallions, and garilc, and stir-fry until
softened, about 5 minutes. Add the tomatoes, tamarind sauce, vinegar,
sugar, and remaining 1 tb tamari. Cook for 1 minute, then stir in the
reserved noodles and tofu and toss gently to combine and heat
through, about 5 minutes.

Divide among individual plates, sprinkle with the bean sprouts and
peanuts, and serve at once.

Recipe by Vegan Planet by Robin Robertson

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