RCI-ND.006.0082.001
Vegetarian Pad Thai
Vegetarian Pad Thai from the Recidemia collection
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyadvanced
Ingredients
- rice noodles8 ouncesuncooked
- 2 teaspoons
- garlic2 clovesminced ((medium size))
- red bell pepper1 mediumjulienned
- tomatoes2 largeseeded and diced (ripe)
- 4 ounces
- firm tofu4 ouncesdrained and cut into ¼ inch thick matchsticks
- ¼ cup
- 2 tablespoons
- fresh cilantro2 tablespoonschopped
- cashews¼ cupchopped
- scallions4 unitchopped
- 2 ounces
Method
1
Soak rice noodles in room-temperature water for 30 minutes until pliable, then drain well.
2
Heat peanut oil in a large wok or skillet over high heat until shimmering.
1 minutes
3
Add minced garlic and stir-fry for 30 seconds until fragrant, taking care not to burn.
4
Add julienned red bell pepper and snow peas, tossing constantly for 2 minutes until they begin to soften.
2 minutes
5
Push vegetables to the side of the wok and add tofu matchsticks to the center, cooking for 2 minutes while breaking gently into smaller pieces.
6
Add drained rice noodles and diced tomatoes, tossing continuously to combine with the vegetables and tofu.
7
Pour reduced sodium soy sauce and fresh lime juice over the noodle mixture, tossing vigorously for 2–3 minutes until the noodles are heated through and well coated.
3 minutes
8
Remove from heat and fold in chopped cilantro and scallions, reserving some scallions for garnish.
9
Divide pad thai among four serving bowls and top with chopped cashews and fresh bean sprouts, then garnish with reserved scallions and serve immediately.