Tofu and Vegetable Pad Thai

• 4 ounces rice noodles
• 2 teaspoons tamarind paste, dissolved in 1/4 cup hot water
• 1 12 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 12 teaspoon paprika
• 2 teaspoons vegetable oil
• 3 garlic cloves, sliced
• 12 ounces extra firm tofu, cubed
• 14 cup Egg Beaters egg substitute
• 1 cup sugar snap pea
• 12 medium onion, diced
• 12 medium red bell pepper, diced
• 12 medium green bell pepper, diced
• 12 cup water chestnut, sliced
• 12 cup bamboo shoot
• 1 cup mushroom, sliced
• 1 medium carrot, sliced
• 2 tablespoons roasted peanuts, crushed
• 12 cup bean sprouts
• 14 cup cilantro, chopped
• 1 lime, cut in wedges

1. Cook rice noodles according to package directions, drain and keep aside.
2. Mix tamarind, water, fish sauce, rice vinegar, sugar, and paprika.
3. Reserve to use later.
4. Heat oil in large pan or wok.
5. When hot, add garlic and saute for 30 seconds.
6. Add tofu and cook about 1 minute or until just beginning to brown.
7. Push tofu and garlic to the side, add egg beaters and scramble.
8. Add all vegetables (snap peas through carrot) and cook 5 minutes, stirring occasionally, until tender.
9. Add cooked noodles and reserved sauce.
10. Mix with vegetables until coated.
11. Continue to heat 1-2 minutes until sauce is slightly thickened.
12. Separate into bowls and garnish each with crushed peanuts, bean sprouts, cilantro, and squeeze lime juice over top.

rice noodles, tamarind paste, fish sauce, rice vinegar, sugar, paprika, vegetable oil, garlic, egg beaters, sugar snap pea, onion, red bell pepper, green bell pepper, water, bamboo shoot, mushroom, carrot, peanuts, bean sprouts, cilantro, lime

Taken from www.food.com/recipe/tofu-and-vegetable-pad-thai-381905 (may not work)