Vegetarian Pad Thai | Arctic Gardens

Ingredients

• Sauce:
• 45 mL (3 tbsp.) tamarind puree
• 45 mL (3 tbsp.) fish sauce
• 45 mL (3 tbsp.) oyster sauce
• 60 mL (¼ cup) pressed brown sugar
• 15 mL (1 tbsp.) sambal oelek
• 225 g (1/2 lb) narrow rice noodles
• 15 mL (1 tbsp.) vegetable oil
• 1 bag Arctic Gardens Thai Style Stir-Fry Vegetables
• 225 g (1/2 lb) store-bought marinated tofu or marinated in soy sauce, diced
• 2 eggs
• 1 liter (4 cups) bean sprouts
• 4 green onions, chopped
• 60 to 80 mL (1/4 to 1/3 cup) chopped peanuts
• 125 mL (1/2 cup) fresh coriander, chopped
• 1 lime, cut into quarters
• To taste, hot sauce