Vegetarian Pad Thai


1 cup 250 g   Thin egg noodles
3 tbsp 45 ml   Vegetable oil
0.25 Lb 125 g   Firm Tofu, thinly sliced
1   Red Pepper, thinly sliced
3   Garlic cloves, minced
2 tsp 10 ml   Ginger, minced
10   Snow peas, sliced in half
0.5 cup 125 ml   Vegetable Stock
2 tbsp 30 ml   Sweet Chili sauce
2 tbsp 30 ml   Oyster or Fish sauce
0.25 cup 80 ml   Lime Juice
1 cup 250 ml   Bean Sprouts
0.25 cup 60 ml   Chopped Green onions and Peanuts
1. Cook egg noodles until done, drain and set aside.

2. Heat oil in a large pot or a wok over medium heat. Add Tofu and stir fry until browned. Add red pepper and snow peas. Stir frequently.

3. Add vegetable stock, chili sauce, fish sauce, and lime juice. Turn the heat up and bring to a boil.

4. Add reserved noodles, stil to combine and to heat throughout. Turn down the heat.

5. Serve sprinkled with Green onion and peanuts.