Quick and Light Pad Thai

Servings: 4

Ingredients:

• 8 oz rice-flour noodles 
• 1/4 c reduced-sodium fish sauce 
• 3 Tbsp brown sugar
• 2 1/2 Tbsp reduced-sodium soy sauce
• Juice of 1 lime (about 2 Tbsp) 
• 1 Tbsp rice wine vinegar
• 1/2 tsp ground red pepper
• 1 Tbsp toasted sesame oil, divided
• 4 oz firm tofu, cubed
• 3 cloves garlic, minced
• 1 egg + 2 egg whites, lightly beaten
• 1/2 lb ground chicken
• 4 c bean sprouts
• 4 med scallions, including green tops, thinly sliced (1/2 c)
• 2 Tbsp roughly chopped roasted, unsalted peanuts 
• 1 c cilantro leaves

Instructions:

1.  Soak noodles. Set aside.
2.  Whisk together fish sauce, sugar, soy sauce, lime juice, vinegar, pepper, and 1 teaspoon of the oil in small bowl. Set aside.
3. Heat remaining 2 teaspoons oil in wok or large nonstick skillet over medium heat. When oil is hot but not smoking, add tofu and cook, turning once, until light brown, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add eggs. When just set, stir and gently push to side of pan.
4. Add chicken to pan and cook until no longer pink, about 5 minutes. Add sprouts and stir gently until all ingredients are barely combined. Stir in drained noodles, scallions, and fish sauce mixture and simmer just until liquid thickens slightly, 5 to 10 minutes.
5. Serve garnished with the peanuts and cilantro.