Vegetarian Pad Thai

Ingredients: (Conversion Chart)

• 6 ounces rice stick noodles
• ¼ cup honey
• ¼ cup mirin
• 3 tablespoons soy sauce
• 1 tablespoon Sriracha (Thai chili sauce)
• 1½ tablespoons fresh lime juice
• ¼ cup peanut oil, divided
• 3 cups diced extra-firm tofu
• 1 red onion, halved and sliced
• 3 cloves garlic, minced
• 1 carrot, peeled and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 2 small eggs, lightly beaten
• 3 scallions, chopped
• 2 cups bean sprouts
• ½ cup chopped fresh coriander
• ¼ cup chopped unsalted peanuts
• Lime wedges, to serve

Directions:

1. Cook noodles according to package directions. Drain and set aside.
2. Meanwhile, in a bowl, whisk together the honey, mirin, soy sauce, Sriracha, and lime juice. Set aside.
3. In a large nonstick skillet, heat 2 tablespoons oil over high heat. Add tofu and stir-fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
4. Heat remaining 2 tablespoons oil in skillet over high heat. Add onion and garlic, and stir-fry until onion softens. Add carrot and bell pepper, and stir-fry until carrot is tender, about 1 to 2 minutes. Make a well in the center of the vegetables. Pour the egg into the well and stir-fry until partially cooked. Add noodles and reserved honey mixture, and stir until combined.
5. Add the tofu, scallions, bean sprouts, and coriander, and stir-fry until combined and heated through.
6. To serve, divide among serving bowls and garnish with peanuts and lime wedges.

Nutrition Info: