Ingredients
12 ounces uncooked thick rice noodles1/4 cup rice vinegar3 tablespoons reduced-sodium soy sauce2 tablespoons brown sugar2 tablespoons fish sauce or additional reduced-sodium soy sauce1 tablespoon lime juiceDash Louisiana-style hot sauce3 teaspoons canola oil, divided1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes2 medium carrots, grated2 cups fresh snow peas3 garlic cloves, minced2 large eggs, lightly beaten2 cups bean sprouts3 green onions, chopped1/2 cup minced fresh cilantro1/4 cup unsalted peanuts, chopped
Preparation
Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.
