Veggie Pad Thai


      Veggie Pad Thai

      All you need:

      • 8 ounces dried wide, flat
        rice noodles

      • 1/4 cup fresh lime juice,
        plus lime wedges for serving (3 limes)

      • 3 tablespoons soy sauce
        or fish sauce

      • 1 tablespoon chili sauce,
        such as Sriracha

      • 1 tablespoon packed
        dark-brown sugar

      • 2 tablespoons canola oil

      • 2 large eggs, lightly

      • 1 package (14 ounces)
        firm tofu, drained, thinly sliced, and patted dry

      • 2 medium carrots, peeled
        and shredded

      • 2 garlic cloves, minced

      • 8 scallions, thinly

      • 2 tablespoons roasted
        salted peanuts, chopped

      • 1/4 cup fresh cilantro

      All you do:

      1. Soak noodles according to
        package instructions; drain. In a small
        bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.

      2. In a large nonstick
        skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat
        bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, finely chop.
        Add 4 teaspoons oil to skillet and
        heat. Add tofu in a single layer and cook until golden brown on both sides, 7
        minutes, flipping halfway through. Transfer
        to cutting board.

      3. Add 1 1/2 teaspoons oil,
        carrots, garlic, and scallion whites to skillet and cook until softened, 5
        minutes. Add lime-juice mixture and
        bring to a simmer. Add noodles and cook,
        stirring frequently, 1 minute. Add eggs
        and tofu and gently toss to combine. Divide among four plates and top with peanuts,
        cilantro, and scallion greens. Serve
        with lime wedges.