Name: Vegetarian Pad Thai (12 servings, ~500 kcal per serving)
Yield: 12
Cuisine: Various
Ingredients: 1 lb flat rice noodles; 4 tablespoons vegetable oil; 3 lb firm tofu, pressed and cubed; 12 cloves garlic cloves, minced; 12 stalks green onions, sliced on diagonal; 6 cups carrots and red bell pepper, julienned; 4 units large eggs; 4 cups bean sprouts; 8 tablespoons mushroom soy sauce (vegetarian fish‑sauce substitute); 9 tablespoons low‑sodium soy sauce; 1/3 cup light brown sugar; 8 tablespoons rice vinegar; 5 tablespoons sriracha; 6 tablespoons smooth peanut butter; 1 cup dry roasted peanuts, crushed; 1 cup fresh flat‑leaf parsley, chopped (cilantro substitute); lime wedges; 2 tablespoons water (optional)

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