Pad Thai, Skinny Bitch Style!

I LOVE, LOVE, LOVE Pad Thai, but it's not exactly the most "diet-friendly" dish. When I saw this version in "Skinny Bitch in the Kitch" I knew I HAD to make it. And, am I ever glad that I did! It was really great!

Pad Thai
(from Skinny Bitch in the Kitch, page 92)

Ingredients:
6 oz. Rice Stick Noodles
1/4 C Agave Nectar
1/4 C Mirin
3 T Ketchup
3 T Tamari
1-1/2 T Lime Juice
1 T Thai Chili Sauce
2 T Coconut Oil (I used Safflower Oil)
14-16 oz. Extra Firm Tofu, cubed
1/2 Red Onion, sliced
2 Cloves Garlic, minced
3 Scallions, halved lengthwise and cut into 2 inch pieces
2 C Bean Sprouts
1 Carrot, Shredded
1/4 C Chopped Cilantro
1/4 C Chopped Roasted Peanuts (oops-I forgot to chop mine!)
4-8 Lime Wedges


Directions:

Cook the noodles according to package directions. Drain and set aside.
Meanwhile, in a small bowl, whisk together the agave, mirin, ketchup, tamari, lime juice, and chili sauce; set aside.
Heat the oil in a 12-14 inch skillet over high. Add the tofu and stir-fry for 4 minutes (I did mine longer until it was browned. I would also recommend seasoning the tofu with s&p first). Add the red onion and stir-fry for 30 seconds. Add the garlic and stir-fry for 30 seconds. Add the noodles and the agave nectar mixture and stir-fry until the noodles are softened and evenly coated with sauce. Add the scallions, bean sprouts, and carrot and stir-fry until all the ingredients are well combined and heated through.
Transfer the pad thai to plates or a platter; garnish with cilantro, peanuts, and lime wedges, and serve. ENJOY!