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   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   
       
   MMMMM   
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