Pad Thai

By Vegiegail

From The McDougall Quick & Easy Cookbook

Ingredients

• 8 ounces uncooked rice noodles
• 2 Tbs soy sauce
• 2 Tbs rice vinegar
• 2 Tbs lime juice
• 1 Tbs ketchup
• 2 tsp sugar
• 1/4 tsp crushed red pepper flakes
• 1/3 cup water
• 4 green onions, chopped
• 1/2 tsp minced fresh garlic
• 1 6.5-oz package smoked tofu, thinly sliced
• 2 cups mung bean sprouts
• 1/2 cup shredded carrot
• 1/4 cup chopped cilantro (optional for me)
• 2 Tbs chopped peanuts (optional, I did not use)

Preparation

Step 1

Place the noodles in a bowl and cover with hot water. Soak for 10 minutes. Drain.

Combine the soy sauce, rice vinegar, lime juice, ketchup, sugar, and red pepper in a bowl. Mix well and set aside.

Place the water in a large nonstick frying pan. Add the green onions and garlic. Cook, stirring frequently, for 3 minutes. Add the tofu, bean sprouts, and noodles. Cook and stir for 2 minutes. Add the sauce mixture, Cook and stir for another 3-4 minutes, until heated through. Add the carrots and cook for 2 more minutes. Transfer to a serving platter. Sprinkle with cilantro and peanuts, if desired. Serve at once.