Recipe: <!-- -->Pad Thai Tofu<!-- -->

Ingredients

• 8 ounces 1/4-inch wide dried rice noodles
• 3 tablespoons gluten-free reduced-sodium soy sauce
• 1 tablespoon lemon juice
• 1/2 tablespoon agave nectar
• 1/4 teaspoon crushed red chile flakes (optional)
• 2 tablespoons peanut oil
• 2 tablespoons finely chopped garlic
• 8 ounces Asian-style baked tofu, cut into 1/4-inch slices
• 4 green onions, thickly sliced
• 1 cup mung bean sprouts
• 1/2 cup chopped fresh cilantro
• 1/2 cup finely chopped dry-roasted peanuts
• 1 lemon, cut into wedges