• Before starting, bring a large pot of salted water to a boil (use same for 4 servings). 
• Wash and dry all produce.
• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
• To a medium bowl, add tofu, half the cornstarch (use all for 4 servings), fish sauce and 1/4 tsp (1/2 tsp) salt. Mix well to combine. Set aside.
• To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite.
• Reserve 1/2 cup (1 cup) pasta water.
• Drain rice noodles and rinse under warm water until slightly cool. Return to the pot.

• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't crowd the pan; cook tofu in 2 batches if needed.) Cook for 6-7 min, turning occasionally, until crispy and browned all over.
• Transfer to a plate.

• Meanwhile, on a separate cutting board, peel, then slice shallot into 1/4-inch slices.
• Peel, then mince or grate garlic.
• Cut green onions into 2-inch pieces, crosswise, then cut in half lengthwise. Keep white and green parts separate.
• Cut lime into wedges.
• Thinly slice chili pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

• Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, shallots and garlic. Cook for 1-2 min, stirring frequently, until fragrant.
• Add cabbage. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
• Push to one side of the pan.
• Add eggs and scramble. Cook for 1 min.**

• To the pot with noodles, add tofu, veggies, 1/2 cup (1 cup) pad Thai sauce and 1/2 cup (1 cup) reserved noodle water. 
• Cook over medium for 2-3 min, stirring gently, until sauce is absorbed.
• Add green onion whites and half the peanuts. Stir to combine. Season with salt and pepper.
• Remove from heat.

• Divide noodles between bowls and sprinkle remaining peanuts over top.
• Sprinkle with remaining green onions.
• Sprinkle chilies over top, if you like.
• Squeeze a lime wedge over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. 

Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over.