Vegetarian Pad Thai

Ingredients

 * 8 ounces rice noodles, uncooked
 * 2 teaspoons peanut oil
 * 2 cloves garlic, minced ((medium size))
 * 1 medium red bell pepper, julienned
 * 2 large tomatoes, seeded and diced (ripe)
 * 4 ounces snow peas
 * 4 ounces firm tofu, drained and cut into ¼ inch thick matchsticks
 * ¼ cup reduced sodium soy sauce
 * 2 tablespoons fresh lime juice
 * 2 tablespoons fresh cilantro, chopped
 * ¼ cup cashews, chopped
 * 4 scallions, chopped
 * 2 ounces fresh bean sprouts (1 cup)

Directions

 * 1) In large pot, bring 3 quarts water to a boil.
 * 2) Add noodles, stir to prevent sticking.
 * 3) Cook until tender, about 4 minutes.
 * 4) Drain well and set aside.
 * 5) Meanwhile, in large wok or skillet, heat oil over medium-high heat.
 * 6) Add garlic and bell pepper and stir-fry 3 minutes.
 * 7) Stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes.
 * 8) Add soy sauce and lime juice and bring to a simmer.
 * 9) Cook, stirring often, 2 to 3 minutes more.
 * 10) Stir in cooked noodles and cilantro.
 * 11) Divide noodle mixture among plates.
 * 12) Sprinkle with cashews, scallions, and bean sprouts and serve right away.