8 ounces dried, wide, and flat rice noodles ( I have used whole grain noodle)
2 tablespoons dark-brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
2 teaspoons vegetable oil
1 small Onion finely chopped
1 garlic clove, minced
3/4 Firm Tofu (1 Inch Cubes)
Salt per taste
1 Cup bean sprouts
3/4 Chopped Vegetables (Green Capsicum, Red Capsicum, Yellow Capsicum)
1/4 Cup grated carrot
1/4 cup chopped roasted, salted peanuts
Green Chilli - 3 (chopped finely) or Chilli Sauce - 2 tablespoon (Adjust to ur spice level)
Chilli Flakes - 2 teaspoons (Optional)
Cook noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce, Salt.
In a large nonstick skillet, heat oil over medium-high. Add onion, Green chilli (if using) and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add All the vegetables except grated carrot and bean sprouts and cook for another 3-5 mins. Vegetables must remain crispy. So don't close the lid
Add noodles,fried Tofu and soy-sauce mixture, Chilli Sauce (if using), Grated Carrot to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute.
Add in peanuts , Chilli flake (if using) and mix well. Serve noodles with lime wedges, topped with scallion greens, cilantro, and peanuts.