You can feel good about this classic Thai dish. Easy and much better than the Thai place down the street. 
We all love this dish…PAD THAI! It is the best. I use tofu here and this is a great way to switch up your usual “go-to” meal. Give it a try! This is yummy and you could add cilantro too but I usual don’t have it, so I skipped it. Give yourself some time to drain the tofu. This will get it to the crispy texture you will be wanting. It is all about the fresh flavors and don’t forget the peanuts and lime wedges!
Serves 4
1 package firm tofu, drained
1 tbs cornstarch
6 oz flat uncooked rice noodles
1/2 cup ketchup
2 tbs sugar
2 tbs fish sauce
1 tbs Sriracha sauce
2 tbs canola oil, divided
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1/2 cup chopped green onions
1/4 cup unsalted, dry roasted peanuts, chopped
4 lime wedges
1. Place tofu on paper towels and cover with paper towel to drain out he water. After 3o mins, cut it no cubes and toss with cornstarch.
2. Prepare noodles according to teh pkg. Drain well; set aside.
3. Combine ketchup, sugar, fish sauce, and Sriracha. Heat 1 tbs oil in a nonstick skillet over med-high heat. Add tofu to pan; saute about 7 mins or until golden. Remove from pan.
4. Heat 1 tsp oil in pan. Add eggs and egg white; cook 30 secs, stirring constantly. Remove from pan. Heat remaining 2 tsp oil in pan. Add noodles; cook 3 mins. Stir in ketchup mixture; cook 30 secs. Add egg mixture; cook 1 min, stirring often. Remove from heat; stir in onions. Place 1 cup of noodle mixture on each of 4 plates. Top with 1/2 cup tofu and peanuts. Serve with lime wedges.