Pad Thai

I made this Pad Thai recipe for dinner a couple of months ago and it has become a family favorite! So I thought I would share! If you don't like tofu I'm sure you could substitute chicken or shrimp.

Ingredients
2/3 cup chili sauce (such as Heinz)
1/4 cup packed brown sugar
2 tablespoons water
2 tablespoons fish sauce
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon chopped seeded serrano chile
1/2 pound wide rice stick noodles (bánh pho)
4 teaspoons vegetable oil, divided
1 (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch 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
Preparation
Combine first 6 ingredients; set aside.

Cook noodles in boiling water 5 minutes or until done. 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. 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 sauté 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 and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

Yield
6 servings (serving size: 1 1/3 cups noodle mixture, 2 teaspoons cilantro, about 1 teaspoon peanuts, and 1 lime wedge)