Pad Thai Recipe

This is for mspi mama :)

Vegetarian Phad Thai
•2/3 cup chili sauce (sweet chili sauce by Maggi Taste of Asia)
•1/4 cup packed brown sugar
•2 Tbsp water
•2 Tbsp fish sauce
•1 1/2 tsp grated peeled fresh ginger
•1 tsp chopped seeded serrano chile *optional
1/2 pound wide rice stick noodles (banh pho)
4 tsp vegetable oil, divided
1 (12.3 oz) package extra firm tofu, drained & cut into 1/2" 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 for garnish & extra flavor

combine first 6 ingredients; set aside.

Cook noodles in boiling water 5 minutes or until translucent and tender but slightly firm. Drain and rinse with cold water; drain well.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. (Season lightly.)Remove from pan.

Combine egg whites and egg, stirring well with a whisk.

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.

Sprinkle 1/4 cup cilantro, peanuts and a squeeze of lime evenly over each serving of noodle mixture. Serve with extra lime wedges.