Fresh and Light Veggie Pad Thai - American Institute for Cancer Research

Ingredients

• 8 ounces dried wide, flat rice noodles (preferably brown rice noodles)
• 1 Tbsp. olive, sesame, or canola oil (divided)
• 8 ounces extra firm tofu, drained and cut into ½ inch cubes
• 2 large eggs
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 1 head of broccoli, cut into small florets
• 1 zucchini, spiralized (or sliced into thin, long strips)
• 1 cup snap peas
• 2 carrots, grated
• 1 cup mung bean sprouts
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh cilantro, chopped
• Crushed red pepper, to taste
• 1 Tbsp. fish sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. reduced sodium soy sauce or tamari (gluten-free)
• 1 Tbsp. honey (or sub another sweetener)
• 1/4 cup lime juice (juice of 1-2 limes)
• 2 Tbsp. peanuts, chopped
• Lime wedges