Tofu Phad Thai

I made this yummy recipe a few weeks ago, after a very frustrating afternoon. I came home irritated and starving, and cooking this phad thai (and eating it, of course) was an amazing stress relief. By the time I had finished making it it and sat down with my roomate to eat it, I was laughing and forgetting about my awful afternoon. Hopefully it will down to the same for you! Not to mention, it is de-lic-ious.

Sauce:
peanut butter (chunky or creamy is fine, depending your taste)
juice from one lime
coconut milk
little bit of soy sauce
2 cloves garlic
crushed red pepper seasoning
couple tablespoons of diced onions
olive oil

One package of yakisoba noodles
one package of firm tofu
carrots, grated for garnish
bean sprouts

(alot of these things are approximate, because I didn't measure things when I made it + the amounts in the sauce depend on how peanuty/tangy/spicy you want it to be.)
To make the sauce: heat olive oil in a large sauce pan over medium-low heat. Add garlic, onions, and crushed red onion to the oil and let it simmer for a few minutes, to infuse the flavor. Next, add the peanut butter. When I made it, I ended up using about half of a small jar of creamy peanut butter, but that depends on your preferences. Stir constantly until melted, then add a little bit of soy sauce and about half of a can of coconut milk. When that is completely mixed, squeeze in the juice from one lime (I like things pretty lime-y, so you may want less). Stir constantly until completely mixed, then set aside.

To make the tofu, heat a small amount of olive oil with salt, pepper, and pressed garlic, to taste. Cut tofu into bite-size squares and fry in the olive oil until crispy on bottom and top.

Make the yakisoba noodles according to the package instructions - I made mine in the microwave and they worked just fine.

Put noodles on a plate, spoon sauce over the noodles, and add the tofu on top of the sauce. Garnish with a handful of bean sprouts and grated carrots, et voila! You have a mouth-watering, vegetarian-friendly, exotic dinner. Plus, the leftover sauce is great for dipping or spooning over chicken for a quick appetizer. Enjoy!