pad thai (vegan or with shrimp/egg option)

cook 14 oz rice noodles according to package directions. drain immediately and cover to retain moisture.
note: i use tinkyayda brand, whole grain fettucini style (with rice bran), pad thai brown rice pasta from the health food section of hannaford (gluten free section where pastas are)

if using tofu for the vegan version:
heat up canola or sesame oil in a pan in which to saute:
16 oz cubed extra-firm tofu til golden brown
sprinkle on salt and pepper to taste while it's cooking
(note: pressing the tofu in layers of paper towel w/ heavy pan over it before cooking will improve the texture. dusting the cubes w/ flour or cornstarch does as well.)

in a bowl, mix together:
1/4 cup peanut butter
1/4 cup granulated sugar
1/3 cup tamari sauce
1/3 cup lime juice
1/2 tsp red pepper flakes
set aside

in a large, heated and oiled skillet, saute:
3 cloves minced garlic
2 cups chopped broccoli or snow peas
after a few minutes, add:
1 bunch scallions, chopped (including green parts)
(if you want to add a couple beaten eggs, now is the time to do so. cook til egg is done)

to the large skillet w/ the veggies, add the:
cooked noodles
tofu (if not using egg and/or shrimp)
peanut butter sauce mixture
1 cup rinsed mung bean sprouts
(optional: add thawed, cooked shrimp cut into bite-sized pieces)
combine well and cook just til heated through

garnish w/ fresh lime wedges and fresh cilantro, if desired
serve immediately