3 cups No Yolks® Extra Broad Noodles
1 Tbsp vegetable oil
8 oz extra firm tofu, drained and cubed
egg whites
1 tsp sesame oil
1/2 tsp salt
2 cups bean sprouts
1/4 cup green onion, sliced
6 oz Pad Thai Sauce
  dry roasted peanuts, chopped (optional)
  fresh cilantro leaves, chopped (optional)
  jalapeño pepper slices (optional)
  lime wedges (optional)

Cooking Directions:

1.  Prepare noodles according to package directions.

2.  Meanwhile, heat oil over high heat in a large wok or skillet.  Add tofu and fry until lightly brown on all sides, about 5 minutes. 

3.  In a small bowl, whisk together egg whites, sesame oil and salt.  Pour egg white mixture over tofu and quickly stir-fry for 30 seconds. 

4.  Immediately add drained noodles, bean sprouts, green onions and Pad Thai sauce.  Stir-fry until all noodles are coated with sauce, about 1 to 2 minutes.

5.  Serve topped with peanuts, cilantro, jalapeño and lime wedges.

Serves 4