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Ingredients

• 4 ounces  dried wide (pad thai) rice noodles
• 2 tablespoons  soy sauce
• 2 tablespoons  unsulphured molasses
• 1 tablespoon  rice vinegar
• 1 tablespoon  ketchup
• 1 tablespoon  minced fresh ginger
• 1/2 teaspoon  kosher salt
• 1/8 teaspoon  cayenne
• 2 tablespoons  vegetable oil
• 1 tablespoon  minced garlic
• 8 ounces  extra-firm tofu, drained thoroughly and sliced into 1/2- inch cubes (to yield 1 1/2 cups)
• 1 1/2 cups  cups bean sprouts
• 2   scallions, trimmed and sliced diagonally into 1-inch lengths
• 2 tablespoons  crushed unsalted roasted peanuts
• 3 tablespoons  chopped fresh cilantro
• 1   lime, cut into wedges for serving

Description

Submerge Wide (pad Thai) Rice Noodles In A Bowl Of Very Warm (110 Degrees F) Water And Soak Until They're Pliable But Still Rather Firm, About 30 Minutes. Drain In A Colander (no Need To Pat Dry).

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