1 lb. rice noodles (I prefer the ones the size of liguine, or larger)

1 lb. organic extra firm tofu (NOT silken)

3 green onions, chopped

½ red bell pepper, cut into ¼. in. strips)

1 small hot pepper of choice, seeded and minced

1 garlic clove, crushed

pepper flakes, to taste

2 T. organic tamari or soy sauce

1 T. vegan "fish" sauce (recipe to follow)

1 t. organic light brown sugar

1 cup mung bean sprouts, rinsed

½ c. snow peas, chopped large (about 1 in. pieces)

1 c. loosely packed Thai basil (regular basil will do!)

¾ c. chopped peanuts

lime quarters

peanut or sesame oil

1. Preheat oven to 425 degrees. Cover the noodles with warm water in a large bowl, and allow them to soak in hot tap water for around 30 minutes. They should be flexible and soft, but not mushy. Drain them and set aside.
2. While the noodles are soaking, wrap the brick of tofu in a double or triple wrapping of paper towels, or a tea towel. Place on a plate, under a small pan or unbreakable bowl, with a large can or weight in it. This is to press as much water out of the tofu as possible.
3. Dice the pressed tofu into ½ in. cubes. Toss with a teaspoon or so of the peanut oil, and bake in the oven until lightly browned.
4. In a large skillet or wok over medium high heat, heat oil (about 1-2 T.), and add onions, bell and hot pepper, and stir fry for 3-4 minutes, or until the onion begins to soften. Add in the garlic, and continue to stir fry for another minute.
5. Add in the pepper flakes, tamari, "fish" sauce, brown sugar, snow peas, and bean sprouts. Stir fry for about 1 minute.
6. Add in drained noodles, basil, and baked tofu, and gently fold the mixture, trying to carefully not break up the noodles. If  mixture appears too dry, add in a bit more of the "fish" sauce. Once heated through, spoon gently into bowls, and serve with the chopped peanuts and lime wedges for topping.

Yield: 4-6 servings