Veggie Pad Thai

Ingredients

• Cilantro - 1/4 cup, chopped
• Vegetable oil - 2 tablespoons
• Brown sugar - 2 tablespoons
• Lime juice - 2 tablespoons
• Soy sauce - 3 tablespoons
• Eggs - 2, beaten
• Peanuts - 1/4 cup, chopped
• Garlic - 3 cloves, minced
• Green onions - 4, chopped
• Bean sprouts - 1 cup
• Bell peppers - 2, thinly sliced
• Carrots - 2, julienned
• Firm tofu - 8 oz, cubed
• Rice noodles - 8 oz

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat.
3. Add the tofu and cook until golden brown, about 5 minutes. Remove from the wok and set aside.
4. In the same wok, add the garlic, carrots, and bell peppers. Stir-fry for 2-3 minutes, until the vegetables are slightly tender.
5. Push the vegetables to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
6. Add the cooked rice noodles, bean sprouts, green onions, peanuts, soy sauce, lime juice, and brown sugar to the wok. Toss everything together until well combined.
7. Return the cooked tofu to the wok and stir-fry for another 2 minutes.
8. Remove from heat and garnish with chopped cilantro.
9. Serve hot and enjoy!