VEGGIE PAD THAI

Veggie Pad Thai image

Provided by Food Network

Time 30m

Yield 4 Servings

Number Of Ingredients 16

3 tablespoons chili sauce
3 tablespoons packed brown sugar
1 tablespoons water
1 tablespoons fish sauce (replace with soy sauce if desired)
1 teaspoon grated peeled fresh ginger
½ teaspoon crushed red pepper
¼ pound wide rice stick noodles
1 tablespoons vegetable oil
1 pkg Wildwood® Baked Teriyaki Tofu, cut into cubes
2 large eggs
2 garlic cloves, minced
1 cup fresh bean sprouts
½ cup diagonally cut green onions
½ cup minced fresh cilantro, divided
¼ cup coarsely chopped dry-roasted peanuts
4 lime wedges

Steps:

1. Combine first 6 ingredients; set aside. Cook noodles in boiling water for 5 minutes or until done. Drain and rinse with cold water; drain well. Crack eggs in a separate bowl, stir well with a whisk. Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and saute for 20 seconds.
2. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions and ¼ cup cilantro, and cook 3 minutes or until thoroughly heated.
3. Garnish with chopped peanuts and cilantro.