Recipe - Vegetarian Pad Thai Noodles

21 ounce Firm lowfat tofu; OR
2 pack Tofu each10.5oz
Nonstick cooking spray
Salt
1/3 cup Fish sauce; or vegetarian
soy sauce
1/3 cup Sugar
2 teaspoon Rice vinegar
2 teaspoon Lime juice
1 tablespoon Paprika
Red pepper flakes
5 ounce Thai rice noodles
One half Onion; cut into strips
3 Cloves garlic; minced
1 cup Shredded red cabbage
1 cup Shredded nappa cabbage
Three fourths cup Shredded carrot
One half cup Nonfat egg substitute
2 One half cup Bean sprouts
2 tablespoon Chopped peanuts
Lime wedges

Drain tofu well, pat dry with paper towels and cut into 1inch cubes. Spray
wok or heavy skillet with nonstick cooking spray and heat until hot. Add
tofu cubes and fry, turning until browned on all sides, 5 to 7 minutes.
Sprinkle lightly with salt to taste and remove from wok.

Combine fish sauce, sugar, vinegar, lime juice, paprika and red pepper
flakes to taste in small bowl and set aside. Add noodles to boiling water
in large saucepan and cook 1 minute. Drain and rinse under cold water. Let
stand in bowl of cold water until ready to use, then drain again.

Spray wok or heavy skillet with nonstick cooking spray and heat until
sizzling hot. Add onion and stirfry until golden brown, about 2 minutes.
Add garlic and stirfry 1 minute more. Stir in red cabbage, nappa cabbage
and One half cup shredded carrots. Stir until vegetables are limp, 1 to 2
minutes. Add fish sauce mixture. Heat and stir until ingredients are mixed.
Stir in tofu cubes and heat until hot through, about 1 minute. Stir in
drained noodles.

Push ingredients to one side and add egg substitute. Let stand until egg
sets, then stir to break up egg and mix into noodle mixture. Stir in 2 cups
bean sprouts and heat until hot through, 1 to 2 minutes (crisptender!).
Spoon onto serving platter and sprinkle with chopped peanuts. Top with
remaining One half cup bean sprouts and One fourth cup carrots. Serve with lime wedges.
3