Vegetable Pad Thai Recipe
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Servings: 6 servings.
12 ounces uncooked thick rice noodles 1/4 cup rice vinegar 3 tablespoons reduced-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons fish sauce or additional reduced-sodium soy sauce 1 tablespoon lime juice Dash Louisiana-style hot sauce 3 teaspoons canola oil, divided 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes 2 medium carrots, grated 2 cups fresh snow peas 3 garlic cloves, minced 2 large eggs, lightly beaten 2 cups bean sprouts 3 green onions, chopped 1/2 cup minced fresh cilantro 1/4 cup unsalted peanuts, chopped
