Pad Thai - Cooking Light

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522123

Ingredients

4 ounces uncooked wide rice sticks (rice-flour noodles) (I used whole wheat spaghetti)
1/4 cup cider vinegar
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons water
1 teaspoon red curry paste
3 garlic cloves, minced
1 1/2 cups chopped reduced-fat firm tofu (about 8 ounces)
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
Cooking spray
1 cup chopped onion
3/4 cup chopped broccoli
1/2 cup chopped carrot
1 large egg, lightly beaten
1 tablespoon fresh lime juice
1/4 cup chopped dry-roasted peanuts
Preparation
Place noodles in a large bowl. Add boiling water to cover; let stand 10 minutes or until tender. Drain.

Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle tofu with salt, red pepper, and black pepper. Add tofu to pan; sauté 8 minutes or until lightly browned. Remove from pan. Add onion, broccoli, and carrot to pan; sauté 4 minutes or until tender. Remove from pan. Add egg to pan; stir-fry 20 seconds or until soft-scrambled, stirring constantly.

Return tofu and onion mixture to pan. Stir in noodles and vinegar mixture; cook 1 minute or until thoroughly heated, stirring constantly. Remove from heat. Stir in juice; sprinkle with peanuts.
Yield

4 servings (serving size: 1 cup)
Nutritional Information

CALORIES 263(23% from fat); FAT 6.6g (sat 1.1g,mono 2.9g,poly 2g); PROTEIN 11.9g; CHOLESTEROL 53mg; CALCIUM 71mg; SODIUM 691mg; FIBER 2.7g; IRON 2.4mg; CARBOHYDRATE 40.8g