Tofu Pad Thai

I lucked into some red rice noodles on clearance at Big Lots over the weekend, right after visiting my favorite natural foods store and purchasing some chunky organic peanut butter. Can you spell Pad Thai?! Yummm!

Tofu Pad Thai

8 oz Firm Tofu, drained and cut into matchsticks

8 oz Stir Fry Vegetables

1/8 cup coarsely chopped Peanuts

1 tbsp Sesame Oil

1 tbsp Vegetable Oil

1/2 package Rice Noodles

1/4 cup Tamari

1/4 cup Peanut Butter

1/4 cup Water

1/4 cup Rice Vinegar

Shriracha Sauce to taste 

Saute tofu, vegetables and nuts in oil until lightly browned. Heat tamari, peanut butter, water and vinegar in small saucepan until desired consistency. Add hot sauce to taste.Prepare rich noodles according to package instructions being careful not to "overcook" (rice noodles are generally steeped in boiling water for 5-7 minutes until tender). Add drained noodles and sauce to skillet. Stir until completely coated and heated through.