Vegetarian Pad Thai

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 2/3 cup chili sauce
• 1/4 cup brown sugar
• 2 tablespoons water
• 2 tablespoons fish sauce
• 1 1/2 teaspoons gingerroot, peeled and grated
• 1 teaspoon serrano pepper, seeded and diced
• 1/2 lb wide rice noodles (banh pho)
• 4 teaspoons vegetable oil, divided
• 1 (12 ounce) package extra firm tofu, drained and cubed
• 2 large egg whites
• 1 large egg
• 3 garlic cloves, minced
• 2 cups fresh bean sprouts
• 3/4 cup scallion, cut on a diagonal
• 1/2 cup fresh cilantro, minced and divided
• 1/3 cup dry roasted salted peanut, chopped
• 6 lime wedges

Recipe

• 1 mix together chili sauce, brown sugar, water, fish sauce, ginger, and serrano chili to make sauce. set aside.
• 2 cook noodles in boiling water for 5 minutes or until done.
• 3 heat 2 tsp oil in a large nonstick skillet over medium heat.
• 4 add tofu and cook 7 minutes or until browned (usually takes me longer). remove from pan and set aside.
• 5 whisk together egg whites and egg in a small bowl.
• 6 heat 2 tsp oil in pan over medium-high heat. add garlic and saute about 10 seconds. add eggs and cook about 30 seconds until soft scrambled, stirring constantly.
• 7 add sauce and noodles. cook 2 minutes.
• 8 stir in cooked tofu, bean sprouts, scallions, and 1/4 cup of cilantro. cook 3 minutes until heated through, stirring occasionally.
• 9 sprinkle each serving with remaining cilantro and peanuts.
• 10 serve with lime wedges.