Step 1

Cook the rice noodles according to package instructions. Once cooked, immediately rinse in cold water, toss with 1 tablespoon sesame oil, and set aside.

Step 2

While noodles are cooking, make the sauce. In a small bowl, whisk together the ingredients for the Pad Thai sauce and set aside.

Step 3

Next, make the tofu. Heat the remaining 2 tablespoons of sesame oil in a large cast-iron skillet. Cut tofu in 1" X 1/2" rectangles. Once the oil is hot, add tofu and sauté for 7 minutes, flipping once, until tofu is crispy and brown on both sides. Make sure your skillet is large enough so that you can cook the tofu in a single layer.

Step 4

Stir in red and yellow bell peppers and cook for another 3 minutes, stirring occasionally. Once peppers are soft, add mung bean sprouts, scallions, and garlic. Sauté for another 2-3 minutes.

Step 5

Stir in sauce and noodles to the tofu/vegetable mixture until heated through thoroughly. Divide onto 4 plates and top with the desired topping. Serve immediately.