Pad Thai with Peanuts

Serves 6

12 ounces of udon noodles cooked and drained

1/3 cup tamari

1/3 cup of rice vinegar

2 tbsp of creamy peanut butter

1 tbsp honey

1 tbsp sesame oil

3 eggs beaten

6 scallions, sliced diagonally into 1 inch pieces

1/2 pound firm tofu, cubed

1/4 cup roasted peanuts, chopped

1/4 cup fresh cilantro, minced

 1 lime cut into wedges

(Can add chicken, shrimp or pork)

Combine tamari, vinegar, peanut butter and honey in a small bowl. Stir with a whisk until well combined.

Heat 1 tsp oil in a large nonstick skillet.  Cook eggs over medium heat, stirring, until set.  Remove eggs from skillet and set aside.

Return skillet to heat and add 2 tsps oil.  Add green onions, sprouts, garlic and red pepper.  Saute 1 minute.  Add tofu and continue cooking 3-4 minutes.

Add pasta to skillet, tossing with a large fork to combine ingredients.  Cook 5 minutes more.

Stir in peanut butter mixture and eggs. Cook until heated through, about 2 minutes.  Serve immediately, garnished iwth peanuts, cilantro and lime wedges.

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