TZUTC: -0800
MSGID: 34902.fidonet_cooking@1:105/500 2d77c597
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pad Thai
 Categories: Pasta, Thai
      Yield: 4 Servings
 
      8 oz Fresh or dried rice noodles
      2 tb Neutral vegetable oil; +1 ts
      8 oz Extra-firm tofu; drained,
           - cut into 1/2" wide strips
      2 tb Low-sodium tamari
      1    Red bell pepper; seeded &
           - cut into thin strips
      6    Scallions; chopped
      2 cl Garlic; up to 3; minced
      1 c  Cherry tomatoes; halved
      2 tb Tamarind sauce
      2 tb Rice vinegar
      2 tb Natural sugar
    1/2 c  Fresh bean sprouts
    1/4 c  Unsalted peanuts;
           - dry roasted, chopped
 
  For a colorful addition, add bite-sized pieces of steamed broccoli or
  green beans.
  
  Prepare the rice noodles. If fresh, rinse under very hot water and
  place in a large bowl, separating them into individual strands. If
  dried, plunge into a large pot of boiling water to soften. Drain and
  place in a large bowl. Toss the noodles with 1 ts oil and set aside.
  
  Heat 1 tb oil in a large skillet or wok over medium-high heat. Add
  the tofu and stir-fry until golden brown, about 7 minutes. Add 1 tb
  tamari, stirring to coat. Transfer to a platter and set aside.
  
  Heat the remaining 1 tb oil in the same skillet or wok over medium
  heat. Add the bell pepper, scallions, and garilc, and stir-fry until
  softened, about 5 minutes. Add the tomatoes, tamarind sauce, vinegar,
  sugar, and remaining 1 tb tamari. Cook for 1 minute, then stir in the
  reserved noodles and tofu and toss gently to combine and heat
  through, about 5 minutes.
  
  Divide among individual plates, sprinkle with the bean sprouts and
  peanuts, and serve at once.
  
  Recipe by Vegan Planet by Robin Robertson
 
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