Pad Thai With Tofu

• Sauce
• 1/4 cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 -2 tablespoon hot sauce (sambal oelek)
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon maple syrup
• Noodles
• 1 teaspoon vegetable oil
• 2 cups fresh shiitake mushroom caps, thinly sliced (about 5 ounces)
• 1 cup carrot, shredded
• 1 garlic clove, peeled and minced
• 8 ounces extra firm tofu, drained and cut into 1/2-inch cubes
• 1 cup light coconut milk
• 2 cups romaine lettuce, shredded
• 1 cup fresh bean sprout
• 1 cup green onion, tops, sliced
• 1 cup fresh cilantro, chopped
• 1/3 cup dry roasted peanuts
• 8 ounces rice stick noodles, wide, cooked and drained ((Banh Pho)
• 4 lime wedges

1. To prepare sauce, in a bowl, combine first 5 ingredients, stirring with a whisk.
2. To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; saute 2 minutes.
3. Add sauce and tofu; cook 1 minute.
4. Stir in coconut milk; cook 2 minutes.
5. Stir in next 6 ingredients (lettuce through noodles); cook 1 minute.
6. Serve with lime wedges.

sauce, soy sauce, rice vinegar, hot sauce, mirin, maple syrup, noodles, vegetable oil, fresh shiitake mushroom caps, carrot, garlic, light coconut milk, romaine lettuce, fresh bean sprout, green onion, fresh cilantro, peanuts, rice, lime wedges

Taken from www.food.com/recipe/pad-thai-with-tofu-505410 (may not work)