Vegetarian Pad Thai

Ingredients

• 0.3 cup brown sugar packed
• 0.7 cup chili sauce (such as Heinz)
• 0.3 cup dry-roasted peanuts coarsely chopped
• 1 large eggs 
• 2 large egg whites 
• 2 tablespoons fish sauce 
• 2 cups bean sprouts fresh
• 0.5 cup cilantro leaves fresh divided minced
• 1.5 teaspoons ginger fresh grated peeled
• 3  garlic cloves minced
• 0.8 cup diagonally cut green onions 
• 6  lime wedges 
• 0.5 pound wide rice stick noodles (bánh pho)
• 1 teaspoon serrano chile seeded chopped
• 12.3 ounce extrafirm tofu drained cut into 1/2-inch cubes
• 4 teaspoons vegetable oil divided
• 2 tablespoons water 

Equipment

• frying pan
• whisk

Directions

1. Combine first 6 ingredients; set aside.
2. Cook noodles in boiling water 5 minutes or until done.
3. Drain and rinse with cold water; drain well.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
5. Add tofu; cook 7 minutes or until browned, stirring occasionally.
6. Remove from pan.
7. Combine egg whites and egg, stirring well with a whisk.
8. Heat 2 teaspoons vegetable oil in pan over medium-high heat.
9. Add garlic, and saut for 10 seconds.
10. 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.
11. Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture.
12. Serve with lime wedges.