Vegetarian Pad Thai

I'm a huge fan of recipes that take less than 30 minutes to prepare, and this recipe definitely meets my requirements. And the fact that not only is it easy, but it is also delicious, too, makes it a winner in my book.

Vegetarian Pad Thai (adapted from Everyday Food magazine)

makes 4 servings

8 oz wide rice noodles

1/2 pkg organic shiitake mushrooms, chopped

1 bunch organic scallions, chopped into thin slices, green and white (and/or red) parts separated

2 cloves garlic, minced

2 t vegetable oil

2 T fresh lime juice (1 lime)

3 T tamari (or soy) sauce

2 T dark brown sugar

2 eggs, lightly beaten

1/4 C cilantro leaves, rinsed and patted dry

1/4 C unsalted peanuts, chopped

1 pkg firm tofu, cut into cubes and dry-fried

1. Cook the rice noodles according to the manufacturer's instructions. (Some require boiling in water, others just need to sit in hot water for a certain amount of time.)

2. Whisk together the lime juice, tamari sauce, and brown sugar. Set aside.

2. Add the vegetable oil to a skillet and heat to medium-high.

3. Add the chopped mushrooms and saute until softened and lightly browned, about 2-3 minutes. Stir in the chopped scallions (white and/or red parts only) and minced garlic cloves. Cook, stirring constantly, for an additional minute.

4. Add the lightly-beaten eggs to the skillet. Use a rubber spatula to agitate the eggs. Cook until just set, about 30-45 seconds.

5. Remove the egg mixture from the skillet and place on a plate.

6. Add the cooked noodles to the skillet. Pour the lime-tamari-brown sugar mixture over the noodles. Use tongs to evenly coat the noodles with the sauce. Cook for 1-2 minutes.

7. Add the egg mixture to the noodles. Use tongs to break up the eggs and evenly distribute the ingredients. Cook for 1-2 minutes longer. Stir in the green parts from the scallions. Add in the dry-fried tofu and continue cooking until heated through.

8. Serve up the noodles on individual plates. Top each portion with cilantro leaves (which you'll notice I forgot to add to my entree pictured above, oops!) and chopped peanuts. Garnish with a lime wedge (or two).