Tofu Pad Thai

• 8 oz rice noodles
• 1/4 c lime juice (about 1.5 limes)
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sriracha
• 1 tablespoon dark brown sugar
• coconut oil
• 2 large eggs, beaten
• 1 package firm tofu, pressed, cubed and patted dry
• 2 carrots, shredded
• 2 garlic cloves, pressed
• 8 scallions, thinly sliced - green and white parts separated
• 1 to 2 cups bean sprouts
• salt
• 2 tablespoons roasted salted peanuts, chopped
• 1/4 cup cilantro leaves

1. Optional - toss 1 package tofu drained and cut into cubes with coconut oil and roast in a 400 degree oven for 15 minutes until light golden brown.
2. 1) Soak the 8 oz noodles according to package directions. Drain.
3. 2) Combine 1 T dark brown sugar, 4 T lime juice, 2 T soy sauce, 1 T fish sauce, and 1 T Sriracha .
4. 3) Combine 2 shredded carrots, 2 minced garlic cloves and white part of 8 scallions
5. 4) Combine 1/4 c chopped cilantro, 2 T chopped peanuts and green part of 8 scallions
6. 5) In a large, non-stick skillet, heat a little coconut oil over medium-high heat. Add beaten eggs and swirl to coat bottom of pan. Cook until just set. Transfer to cutting board, cool and roll up and thinly slice.
7. 6) Add a little oil if needed to the pan. Stir-fry carrot mixture until softened about 3-5 minutes. Add sauce mixture and bring to a simmer. Add noodles and 1/2 c bean sprouts and toss to coat and heat through for 1 minute. Add eggs and tofu and gently toss. Season with salt.
8. 7) Plate, and top with peanuts, cilantro and scallion greens

rice noodles, lime juice, soy sauce, fish sauce, sriracha, brown sugar, coconut oil, eggs, firm tofu, carrots, garlic, scallions, bean sprouts, salt, peanuts, cilantro

Taken from www.epicurious.com/recipes/member/views/tofu-pad-thai-52893731 (may not work)