Debis pad thai
From rcragun 16 years ago
- 30 minutes to make
- Serves 6
This is my wife's favorite variation of pad thai - it's a twist on pad thai that has a lot of vegetables.
Ingredients
- 8 ounces rice noodles (or other asian noodles) shopping list
- 2 teaspoons peanut oil shopping list
- 1 red bell pepper, seeded and cut into 1/4-inch-wide matchsticks shopping list
- 2 cloves garlic, minced shopping list
- 2 large ripe tomatoes, diced shopping list
- 4 ounces whole snow peas, trimmed shopping list
- 4 ounces extra-firm tofu, cut into 1/4-inch-wide match sticks shopping list
- 1/4 cup low-sodium soy sauce shopping list
- 3 tablespoons lime juice shopping list
- 2 tablespoons chopped cilantro shopping list
- 1/4 cup unsalted roasted cashews, chopped shopping list
- 4 whole scallions, trimmed and chopped shopping list
- 2 ounces bean sprouts shopping list
How to make it
- In a large saucepan, bring 3 quarts of water to a boil over medium high heat. Place the noodles in boiling water and cook until al dente, 4 to 5 minutes, stirring occasionally. Drain in a colander.
- Meanwhile, in a large wok or skillet heat the peanut oil over medium-high heat.
- Add the bell pepper and garlic; stir-fry for 4 minutes.
- Stir in the tomatoes, snow peas, and tofu and stir-fry for 4 minutes more.
- Stir in the soy sauce and lime juice and bring to a simmer. Cook, stirring, for 2 to 3 minutes more.
- Fold in the cooked noodles and cilantro. Spoon the noodle mixture onto warm plates and arrange the cashews, scallions, and bean sprouts around the edge of the noodles.
People Who Like This Dish 7
- Arioch Nowhere, Us
- steakman Clovis, NM
- psnider Cambridge, MA
- dynie Marietta, OH
- pinkpasta Upstate, SC
- clbacon Birmingham, AL
- Show up here?Review or Bookmark it! ✔
dynie
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "