Monday, May 2, 2011

Pad Thai


12 ounces fresh or dried rice noodles, prepared as package directs
2 Tbsp oil
1 pckg extra firm tofu, cut into 1/2-inch wide strips
1 bell pepper cut into thin strips (red or green)
1 medium onion cut into strips
1-2 cloves garlic minced
2 medium (1 large) tomatoes, cubed
1/4 cup natural sugar
1/4 cup rice vinegar (or other, I've used apple cider)
2 Tbsp soy sauce
1 pckg mung bean sprouts
1/2 cup chopped unsalted dry-roasted peanuts

Prepare rice noodles and set aside. Heat to medium-high 1 Tbls oil in a large frying pan, stir-fry pan, or wok and add strips of tofu. Pan fry until browned on both sides. Place on a plate covered with a paper towel to drain. Heat remaining oil in the same pan and add bell pepper, onion, and garlic. Cook for about 5 minutes over medium-high heat. Add tomato, sugar, vinegar, and soy sauce. Cook for 3 minutes to blend flavors. Add noodles, bean sprouts, tofu and combine until heated through and mixed. Sprinkle with peanuts and serve.

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