To begin making Vegetarian Pad Thai Recipe, first drain the tofu and place it on a plate. In order to remove the excess liquid from it, place another plate over it and top it with a heavy weight. Set this aside until the tofu is drained out completely.

In a pot, bring some water to a boil, to cook the noodles. When it begins to boil, add the noodles to it, turn the heat off and allow the noodles to remain in the hot water for about 7 minutes till soft. Drain them and set aside for later use.

In a small bowl whisk together the soya sauce, sugar and red pepper flakes and keep the sauce aside for later use.

Next, place a non stick skillet or wok on high heat. Add a tablespoon of oil and add onions. Stir fry vigorously until the onions turn brown.

Cut the pressed tofu in bite size cubes and add them into the wok. Cook for couple of minutes or until slightly brown.

Stir in the garlic, scallions, bean sprouts, salt and pepper to taste and stir-fry the vegetables for a couple of minutes on high heat so they cook but remain crunchy.

Add the scrambled eggs into the vegetable tofu mixture and stir to combine. At this stage, turn off the heat on the wok.

Pour in the the prepared soy sauce mixture over the veggies and toss so that everything is well coated. Transfer this mixture into a bowl.

Next, in the same skillet heat another tablespoon oil and add the noodles into it. Stir fry for two minutes and then return the vegetable mixture to the skillet. Saute until mixed well.

Transfer the Vegetarian Pad Thai to the serving bowl. Squeeze lime, garnish with chopped peanuts and cilantro and serve.

Serve the Vegetarian Pad Thai along with Sweet Corn Vegetable Soup Recipe for a wholesome dinner.