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1
To make Sauce: Combine all ingredients and 1/2 cup water in small bowl.
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2
Set aside.
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3
To make Pad Thai: Place rice noodles in large bowl, cover with at least 2 inches very hot water, and let stand 8 minutes to soften.
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4
Drain, rinse under cold water, and set aside.
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5
Pulse Brussels sprouts in food processor until coarsely chopped.
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6
Set aside.
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7
Heat 1 Tbs.
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8
oil in large skillet or wok over high heat until oil shimmers.
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9
Add tofu, and cook 2 to 3 minutes, or until golden brown.
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10
Transfer to paper-towel-lined plate to drain, and season with salt and pepper, if desired.
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11
Add Brussels sprouts, 1/2 cup green onions, garlic, and ginger to pan, and stir-fry 1 to 2 minutes.
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12
Push vegetables to side of pan.
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13
Add eggs, and scramble until dry, pushing eggs into vegetable mixture once cooked.
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14
Add drained noodles and half of Sauce to pan, and cook 2 to 3 minutes, or until most liquid has evaporated, tossing with two spatulas.
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15
Add half of remaining Sauce, and cook until pan is dry.
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16
Stir in remaining Sauce and bean sprouts, and cook 30 seconds more,
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17
or until heated through and only some liquid remains.
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18
Transfer to serving bowl, and top with tofu, cilantro, and cashews.
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19
Garnish with remaining 1/2 cup green onions and lime wedges.
