Veggie Pad Thai

• 3 tablespoons chili sauce
• 3 tablespoons packed brown sugar
• 1 tablespoon water
• 1 tablespoon fish sauce (replace with soy sauce if desired)
• 1 teaspoon grated peeled fresh ginger
• 12 teaspoon crushed red pepper flakes
• 14 lb wide rice stick noodles
• 1 tablespoon vegetable oil
• 1 (6 ounce) package tofu, cut into cubes
• 2 large eggs
• 2 garlic cloves, minced
• 1 cup fresh bean sprout
• 12 cup diagonally cut green onion
• 12 cup minced fresh cilantro, divided
• 14 cup coarsely chopped dry roasted peanuts
• 4 lime wedges

1. Combine first 6 ingredients; set aside.
2. Cook noodles in boiling water for 5 minutes or until done.
3. Drain and rinse with cold water; drain well.
4. Crack eggs in a separate bowl, stir well with a whisk.
5. Heat 2 teaspoons vegetable oil in pan over medium-high heat.
6. Add garlic, and saute for 20 seconds.
7. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly.
8. Stir in chili sauce mixture and noodles; cook for 2 minutes.
9. Stir in tofu, bean sprouts, onions and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
10. Garnish with chopped peanuts and cilantro.

chili sauce, brown sugar, water, fish sauce, fresh ginger, red pepper, noodles, vegetable oil, eggs, garlic, fresh bean sprout, green onion, fresh cilantro, peanuts, lime wedges

Taken from www.food.com/recipe/veggie-pad-thai-501759 (may not work)