American Veggie Pad Thai

• 6 ounces flat rice noodles
• 6 ounces snap peas, rinsed and drained
• 2 tablespoons canola oil
• 14 ounces extra firm tofu, drained and cubed
• 2 eggs, beaten
• 1/2 cup (generous) Trader Joe's Soyaki Sauce
• 1/4 cup dry roasted peanuts, chopped coarsely, or whatever peanuts you prefer or have on hand.

1. Cook the noodles according to package directions, adding the snap peas the last 2 to 3 minutes of cooking, however done you like them (I like mine with less snap, so I do about 3 minutes). Drain and set noodles and snap peas aside.
2. In a large non stick skillet, as the noodles and peas cook, heat 1 tablespoon oil over medium high heat until shimmering. Add the tofu and cook, turning occasionally, until golden brown, about 10 minutes. Transfer the tofu to a plate.
3. Add the beaten eggs to the same skillet the tofu was in and cook, stirring gently, until scrambled to your liking. Transfer the eggs to the same plate as the tofu.rnIn the same skillet, in about 1 tablespoons of oil over medium high heat, add the noodles and peas and cook, stirring, for about a minute. Add the soyaki and cook, about 30 seconds. Add the tofu and eggs and cook until heated through, about another minute or so.
4. Adjust seasonings if needed before serving, maybe adding a tiny bit of salt, and tossing. Mix in the dry roasted peanuts before serving, or let each person top their own pad thai with their own adjusted amount of peanuts.
5. NOTE: Tofu and Excess Water-About an hour or two before you use the tofu, cut into slices and place on paper towels on a plate or cookie sheet. It will release alot of water onto the paper towels, but not your Pad Thai.

rice noodles, peas, canola oil, eggs, sauce, peanuts

Taken from food52.com/recipes/33973-american-veggie-pad-thai (may not work)