Low Fat, Low Cal, Vegan Pad Thai - cooking recipe

Ingredients

8 ounces rice noodles
2 teaspoons peanut oil
1 medium red bell pepper (julienned)
2 garlic cloves (minced)
2 large tomatoes (ripe, seeded and diced)
4 ounces snow peas (trimmed)
4 ounces firm tofu (drained and cut into 1/4-inch thick matchsticks)
1/4 cup low sodium soy sauce
2 tablespoons lime juice (fresh)
2 tablespoons fresh cilantro (chopped)
1/4 cup cashews (chopped, for garnish)
4 green onions (chopped for garnish)
2 ounces bean sprouts (for garnish)

Preparation

In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to; simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.