Pad Thai with Veggie Noodles and Tofu | Club House

Ingredients

• 2 tbsp (30 ml) cornstarch
• 1/2 package (170 g) firm tofu, cubed
• 2 tbsp (30 ml) vegetable oil, divided
• 2 eggs
• 1/2 tsp (2 ml) garlic prepared minced (club house)
• 1/4 tsp (1 ml) pepper crushed red (club house)
• 2 cups (500 ml) spiralized carrots
• 2 cups (500 ml) spiralized butternut squash
• 1/4 cup (60 ml) Original Pad Thai Sauce (thai kitch)
• 1/2 cup (125 ml) bean sprouts
• Green onions, thinly sliced, for garnish
• Chopped cashews, for garnish