Pad Thai

Sauce
1/4 cup light soy sauce
1 tbsp maple syrup
2 tbsp rice vinegar
2 tbsp chili-garlic sauce

Noodle mixture
1 tbsp sesame oil
1 package firm tofu
2 cup sliced mushrooms (I used 2 portabella caps)
1 cup carrots, thinly sliced
30 snow peas, ends trimmed
4 garlic cloves, minced
1 tbsp grated ginger
1 can light coconut milk
2 cups bean sprouts
½ cup fresh coriander
2 green onions, sliced
1/3 cup raw cashews
8 ounces brown rice noodles
1 lime cut into wedges

Combine all ingredients for sauce in a bowl. Set aside.

Prepare noodles according to package.

Heat sesame oil in a large pan or wok. Add tofu and cook until slightly browned. Add garlic and ginger, sauté for another minute or so. Add mushrooms, carrots, green onion and snow peas. Continue to cook for a couple minutes.

Add sauce, cook for 1 minute more. Add in coconut milk, cook 2 more minutes. Stir in bean sprouts, coriander, cashews and noodles. Mix well, and top with lime wedges.