Ingredients

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• 6 oz. Asian rice noodles

• 1 cup vegetable broth

• 2 tbsp. bottled fish sauce

• 1 tbsp. rice wine vinegar

• 3 tbsp. tomato paste

• 1 tbsp. sugar

• ½ tbsp. jalapeno, seeded and minced

• 1 tbsp. peanut oil

• 1 teaspoon garlic

• 1 egg

• 8 oz. extra-firm tofu, diced into ¼ inch cubes

• 1 cup onion, chopped

• 2 ½ cups fresh bean sprouts

• ½ cup fresh cilantro, chopped

• ¼ cup dry-roasted peanuts, chopped

• 4 cups romaine lettuce, shredded

Directions

1. Prepare the noodles as directed on package.

2. In a large nonstick skillet or wok, sauté garlic in peanut oil over medium heat.

3. Add egg and scramble into small pieces.

4. Increase heat to high, add tofu, and sauté 2 minutes, stirring gently.

5. Combine vegetable broth, fish sauce, vegetable broth, tomato paste and sugar in a small bowl. Add mixture to the skillet and cook 1 minute, or until it comes to a boil.

6. Reduce heat to a medium and add rice noodles, onions, sprouts, cilantro, and peanuts.

7. Heat thoroughly while tossing noodles until they are coated.

8. Divide romaine among 4 plates and serve pad thai over top.