Vegetarian Pad Thai

I enjoy Pad Thai with chicken, but this is great when I have my vegetarian friends over. Found on Cooking Light website, but I have tweaked it some. It may look a little intimidating at first, but if you follow the directions exactly, it will be delicious! You can substitute soy sauce if fish sauce is not available to you.

• Ready In: 45 mins
• Serves: 3-4

Ingredients

• 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

Directions

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.