This pad Thai, adapted from a Food and Wine recipe, may be quick to cook but the prep time is not minimal. There is a lot of chopping and sauce making ahead of time. Here is the original recipe
I substituted Trader Joe’s Sriracha Baked Tofu for the shrimp and doubled the sauce cutting way back on the sugar and tweaking it as I went along for the right balance of fish sauce ( vegetarian fish sauce is available online or you can find a recipe for it on the internet), sugar, and lime juice. I also added julienned snow peas and carrots for more vegetables.
Since TJ’s did not have any bean sprouts and I did not have any peanuts, those were omitted but they would have given the dish a nice crunch on top. It turned out really tasty and I will definitely make it again. (Plus there is a lot left over for an extra dinner.)