Ingredients

• 2 limes, juice
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 1/4 tsp red pepper flakes
• 1 tbsp sesame oil
• 12 oz extra-firm tofu, cut into 3/4 inch cubes
• 2 garlic cloves, minced
• 1/2 red bell pepper, thinly sliced
• 2 green onions, sliced
• 1 cup bean sprouts
• 3 large zucchini, julienned
• 1/2 cup chopped peanuts
• 2 tbsp chopped fresh cilantro

Preparation

In a small bowl, whisk the lime juice, brown sugar, soy sauce, fish sauce and chili flakes. Set it aside.
In a large skillet, heat oil over medium-high heat. Add the tofu and cook, stirring often, until the tofu becomes golden on all sides. Remove the tofu from the skillet using a slotted spoon and drain the excess oil on some paper towels.
In the same skillet, add a little more oil if necessary and add the garlic, red bell pepper, green onions and bean sprouts. Cook until they begin to soften, about 2 or 3 minutes. Add the pad thai sauce, zoodles and half of the peanuts. Toss until everything is coated and the zoodles have softened slightly.
Serve immediately topped with crushed peanuts, fresh cilantro and a lime wedge or store in the refrigerator for up to 3 days.