Vegetarian Pad Thai

• 2/3 cup chili sauce (such as Heinz)
• 1/4 c brown sugar
• 2 Tbs water
• 2 Tbs fish sauce
• 2 tsp fresh grated ginger
• 1 tsp chopped serrano chile
• 1/2 lb wide rice stick noodles
• 4 tsp oil
• 12 oz tofu cubed
• 2 egg whites
• 1 egg
• 3 garlic cloves
• 2 c fresh bean sprouts
• 3/4 c diagonally cut green onions
• 1/2 c fresh cilantro
• 1/3 c chopped roasted peanuts
• lime wedges

1. Combine first 6 ingredients. Set aside.
2. Cook noodles.
3. Heat 2 tsp oil in wok, add tofu, cook until browned. Remove from pan.
4. Combine egg whites and egg.
5. Heat 2 tsp. oil add garlic, saute for 10 sec. Add egg mixture and cook until soft scrambled. Stir in chili sauce mixture and noodles. Cook for 2 min. Stir in tofu, bean sprouts, onions and 1/4 c cilantro and cook 3 min until thoroughly heated.
6. Sprinkle 1/4 c cilantro and peanuts evenly over each serving. Serve with lime wedges.

chili sauce, brown sugar, water, fish sauce, ginger, serrano chile, noodles, oil, egg whites, egg, garlic, fresh bean sprouts, green onions, fresh cilantro, peanuts, lime wedges

Taken from www.epicurious.com/recipes/member/views/vegetarian-pad-thai-50140327 (may not work)