Vegetarian Pad Thai

• 23 cup chili sauce
• 14 cup brown sugar
• 2 tablespoons water
• 2 tablespoons fish sauce
• 1 12 teaspoons gingerroot, peeled and grated
• 1 teaspoon serrano pepper, seeded and diced
• 12 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
• 34 cup scallion, cut on a diagonal
• 12 cup fresh cilantro, minced and divided
• 13 cup dry roasted salted peanut, chopped
• 6 lime wedges

1. Mix together chili sauce, brown sugar, water, fish sauce, ginger, and serrano chili to make sauce.
2. Set aside.
3. Cook noodles in boiling water for 5 minutes or until done.
4. Heat 2 tsp oil in a large nonstick skillet over medium heat.
5. Add tofu and cook 7 minutes or until browned (Usually takes me longer).
6. Remove from pan and set aside.
7. Whisk together egg whites and egg in a small bowl.
8. Heat 2 tsp oil in pan over medium-high heat.
9. Add garlic and saute about 10 seconds.
10. Add eggs and cook about 30 seconds until soft scrambled, stirring constantly.
11. Add sauce and noodles.
12. Cook 2 minutes.
13. Stir in cooked tofu, bean sprouts, scallions, and 1/4 cup of cilantro.
14. Cook 3 minutes until heated through, stirring occasionally.
15. Sprinkle each serving with remaining cilantro and peanuts.
16. Serve with lime wedges.

chili sauce, brown sugar, water, fish sauce, gingerroot, serrano pepper, rice noodles, vegetable oil, egg whites, egg, garlic, fresh bean sprouts, scallion, fresh cilantro, peanut, lime wedges

Taken from www.food.com/recipe/vegetarian-pad-thai-393624 (may not work)