Pad Thai

Ingredients

• 0.1 teaspoon pepper black
• 0.8 cup broccoli chopped
• 3 tablespoons brown sugar 
• 0.5 cup carrots chopped
• 0.3 cup cider vinegar 
• 0.3 cup dry-roasted peanuts chopped
• 1 large eggs lightly beaten
• 3  garlic cloves minced
• 0.1 teaspoon ground pepper red
• 1 tablespoon juice of lime fresh
• 0.3 cup soya sauce low-sodium
• 1 cup onion chopped
• 1 teaspoon curry paste red
• 4 ounces wide rice sticks uncooked (rice-flour noodles)
• 0.1 teaspoon salt 
• 8 ounces spicy tofu firm chopped reduced-fat
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Place noodles in a large bowl.
2. Add boiling water to cover; let stand 10 minutes or until tender.
3. Drain.
4. Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
6. Sprinkle tofu with salt, red pepper, and black pepper.
7. Add tofu to pan; saut 8 minutes or until lightly browned.
8. Remove from pan.
9. Add onion, broccoli, and carrot to pan; saut 4 minutes or until tender.
10. Remove from pan.
11. Add egg to pan; stir-fry 20 seconds or until soft-scrambled, stirring constantly.
12. Return tofu and onion mixture to pan. Stir in noodles and vinegar mixture; cook 1 minute or until thoroughly heated, stirring constantly.
13. Remove from heat. Stir in juice; sprinkle with peanuts.