Tofu Pad Thai

• 8 ounces rice noodles
• 2 teaspoons peanut oil
• 7 ounces firm tofu, sliced into thirds
• 1/4 cup low sodium soy sauce
• 1 tablespoon peanut butter
• 2 tablespoons sugar
• 2 teaspoons ketchup
• 2 tablespoons rice vinegar
• 2 carrots, shredded
• 6 green onions, minced
• 1 cup bean sprouts, rinsed
• 1/4 cup peanuts, chopped (optional)

1. Preheat oven to 400u0b0F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice. Once done put tofu into oven until pieces are golden & sizzling. Once the tofu is done cut into small cubes.
2. Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
3. Shred carrots & dice green onions while noodles & tofu are cooking.
4. Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
5. Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
6. Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.

rice noodles, peanut oil, firm tofu, soy sauce, peanut butter, sugar, ketchup, rice vinegar, carrots, green onions, bean sprouts, peanuts

Taken from www.food.com/recipe/tofu-pad-thai-430857 (may not work)