Very Veggie Pad Thai

Serving Size  : 6

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  ------------------------------ --
    1/2           box  Dreamfields linguine
    1/4           cup  peanut oil
 2             cloves  garlic -- minced
 2                     shallots -- minced
 1                     lime zest -- grated
 2          teaspoons  fresh ginger -- grated
 1                cup  fried tofu -- cubed
 1                cup  zucchini -- shredded
 1                cup  snow pea pod, fresh
    1/4           cup  lime juice
    1/4           cup  fish sauce
 2            packets  Splenda
 2               cups  bean sprouts
    1/2           cup  chopped peanuts
 1                cup  cilantro -- chopped

Boil the pasta until al dente.  Drain.  Slice snow peas diagonally into
bite-size pieces.

Heat oil in a wok or heavy skillet and saute garlic and shallots just until
they begin to brown.  Add lime zest and ginger, then add tofu cubes and
saute for about a minute.

Add zucchini and snow peas and saute until crisp-tender.  Add fish sauce,
lime juice and Splenda.  Add noodles and toss to combine thoroughly.

Just before serving, add peanuts, sprouts and cilantro and toss briefly.

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NOTES : Shrimp or chicken makes a great addition to this.  If adding raw
meat, add the meat to the pan just before the tofu.  I've also substituted
vegetables.  Broccoli slaw is handy for this dish.