Low Fat, Low Cal, Vegan Pad Thai

• 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)

1. 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.
2. 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.
3. Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.

rice noodles, peanut oil, red bell pepper, garlic, tomatoes, snow peas, firm tofu, soy sauce, lime juice, fresh cilantro, cashews, green onions, bean sprouts

Taken from www.food.com/recipe/low-fat-low-cal-vegan-pad-thai-134508 (may not work)