Vegetarian Pad Thai

• 2/3 cup chili sauce (such as Heinz)
• 1/4 cup packed brown sugar
• 2 tablespoons water
• 2 tablespoons fish sauce
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 teaspoon chopped seeded serrano chile
• 1/2 pound wide rice stick noodles (banh pho)
• 4 teaspoons vegetable oil, divided
• 1 (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes
• 2 large egg whites
• 1 large egg
• 3 garlic cloves, minced
• 2 cups fresh bean sprouts
• 3/4 cup diagonally cut green onions
• 1/2 cup minced fresh cilantro, divided
• 1/3 cup coarsely chopped dry-roasted peanuts
• 6 lime wedges

1. Combine first 6 ingredients; set aside.
2. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.
4. Combine egg whites and egg, stirring well with a whisk.
5. Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and saute for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
6. Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

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

Taken from www.myrecipes.com/recipe/vegetarian-pad-thai (may not work)