Shrimp And Tofu Pad Thai

• 2 tablespoons peanut oil, divided
• 1 pound extrafirm tofu, drained and cut into 1/2-inch cubes
• 2 cups finely shredded napa (Chinese) cabbage
• 1/4 cup Thai fish sauce (such as Three Crabs)
• 3 tablespoons brown sugar
• 6 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon lime juice
• 2 tablespoons creamy peanut butter
• 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
• 1/4 cup water
• 1 teaspoon cornstarch
• 1 pound medium shrimp, cooked and peeled
• 2 cups thinly sliced green onions
• 1/2 cup chopped fresh cilantro
• 1 pound uncooked wide rice noodles (banh pho)

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; saute 4 minutes or until lightly browned on all sides. Spoon tofu into a large bowl. Add cabbage to pan; saute 30 seconds or until just beginning to wilt. Add cabbage to tofu. Remove pan from heat.
2. Combine fish sauce and next 6 ingredients (through chili garlic sauce). Combine water and cornstarch, stirring with a whisk; stir into vinegar mixture.
3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add shrimp; saute 1 minute. Add vinegar mixture; bring to a boil, and cook 1 minute, stirring frequently. Add shrimp mixture, green onions, and cilantro to cabbage mixture; toss to combine.
4. Cook noodles according to package directions, omitting salt and fat. Drain well. Add noodles to cabbage mixture; toss well to combine.

peanut oil, cabbage, fish sauce, brown sugar, rice vinegar, ketchup, lime juice, peanut butter, chili garlic, water, cornstarch, shrimp, green onions, fresh cilantro, rice noodles

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