Vegetable and tofu pad thai

Ingredients

• •8 ounce dried wide flat rice noodles
• •1/4 cup fresh lime juice
• •3 tablespoon soy sauce
• •1 tablespoon Sriracha
• •1 tablespoon packed dark-brown sugar
• •2 tablespoon vegetable oil
• •2 eggs, lightly beaten
• •14 oz firm tofu, drained, thinly sliced, and patted dry
• •1 tbsp rice flour
• •2 carrots, peeled and shredded
• •2 clove garlic, minced
• •8 green onions, white and green parts separated and thinly sliced
• •Coarse salt
• •2 tablespoon roasted salted peanuts, chopped
• •1/4 cup cilantro

Steps

1. 1Cook noodles according to package instructions; drain. (Ideally, do this while the egg/tofu is cooking, so the noodles don't sit for long and stick together; if needed, you can always delay starting the veggies if noodles are taking a while to get ready.)
2. 2In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
3. 3In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips.
4. 4Toss tofu in rice flour. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board with egg for temporary storage; lightly salt.
5. 5Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among four plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.