Pad Thai with Tofu

Ingredients

• 1 cup carrots grated
• 0.3 cup dry-roasted peanuts 
• 8 ounces extra-firm tofu drained cut into 1/2-inch cubes
• 1 cup bean sprouts fresh
• 1 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 1 cup green onion tops sliced (1-inch)
• 1 tablespoons hot sauce 
• 1 cup coconut milk light
• 5  lime wedges 
• 0.3 cup soya sauce low-sodium
• 1 tablespoon maple syrup 
• 1 tablespoon mirin sweet ( rice wine)
• 8 ounces wide rice stick noodles uncooked cooked drained (Banh Pho)
• 2 tablespoons rice vinegar 
• 2 cups romaine lettuce shredded
• 5 ounces shiitake mushroom caps thinly sliced
• 1 teaspoon vegetable oil 

Equipment

• frying pan
• whisk

Directions

1. To prepare sauce, combine first 5 ingredients, stirring with a whisk.
2. To prepare noodles, heat oil in a large nonstick skillet over medium-high heat.
3. Add mushrooms, carrot, and garlic; saut 2 minutes.
4. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute.
5. Serve with lime wedges.