Recipe: Mai's Pad Thai vegan recipes.

This is a delicious recipe! It is not particularly low fat, since it has about 11 grams of fat per serving. However, the fat in this recipe is not animal fat and it is not hydrogenated as long as you use peanut butter that does not contain hydrogenated fat, i.e., "natural" peanut butter. This is a vegan recipe.

**Recipe**
8 oz. rice noodles 1 lb. tofu 3 T "crunchy" natural peanut butter 1/3 cup sugar or sweetner of your choice 1/3 cup soy sauce 1/3 cup lime juice (or lemon) 1/2 tsp. red pepper flakes 2 cups bean sprouts 1 small bunch green onions, chopped, including greens 1 small onion, chopped 2 cups of mixed vegetables, steamed, microwaved or stir-fried. 3/4 tsp. garlic powder 2 T sesame, peanut, or canola oil Water as needed Optional: 1" piece of ginger minced or powdered ginger Sliced lemons	Prepare rice noodles, drain and set aside. Squeeze tofu completely dry. Cut tofu in 1/4" to 1/2" squares and set aside. Mix peanut butter, sugar, soy sauce, lime juice, and red pepper flakes. Set aside. In wok, stir fry garlic and tofu in 1 T oil until lightly browned. Add remaining oil, onions, and optional ginger stir fry two minutes. Add vegetables, water if needed, stir fry one minute. Add peanut mixture, bean sprouts, and noodles. Stir fry until all is hot and sauce thickens. Garnish with optional sliced lemons. Serve immediately.