Pad Thai with Crispy Tofu

I've been loving my new cookbook, Vegetarian Classics by Jeanne Lemlin, but was a little skeptical of the recipe for Pad Thai since it didn't call for anything too exotic--meaning, no fish sauce. I'm picky when it comes to my pad thai :), but I wanted to give it a try even though I didn't have rice noodles (I was going to have to use spaghetti noodles--blasphemy!) and I didn't have any bean sprouts. But I made do with what I had and guess what? This was the best tasting Pad Thai I've eaten in a loooong time! I was in heaven--noodle heaven--and will be making this again and again (even with spaghetti noodles).
Pad Thai with Crispy Tofu
8 ounces dried rice stick noodles (I used whole wheat spaghetti, or you could use linguine)
1 pound extra-firm tofu, sliced 1/2 inch thick, patted very dry, and cut into 1/2-inch cubes
2 large eggs, well beaten
1/3 cup chopped roasted peanuts
1 cup bean sprouts (I didn't have, so I used 1 large carrot and 1 medium zucchini, grated)
2 scallions, thinly sliced
extra lime wedges for squeezing over top*
sauce:
1/4 cup tomato paste
1/3 cup firmly packed brown sugar
1/4 cup tamari soy suace (I just used regular soy sauce)
3 Tbsp lime juice
1/2 tsp Asian sesame oil
1 garlic clove, minced
1/2 tsp chili paste or 1/4 tsp crushed red pepper flakes

1. Mix all the sauce ingredients together in a small bowl and set aside.
2. Bring a large pot of water to a boil. Drop in the rice stick noodles and toss very well with tongs to make sure they don't stick together. Cook until al dente (they will soften further when stir-fried). Rinse and drain thoroughly.
3. Heat 1 Tbsp canola oil in a large nonstick skillet over medium-high heat. When the oil is very hot, add the tofu. Stir-fry until golden all over. Place the tofu on a platter.
4. Add a 1/2 Tbsp oil to the pan. Pour in the eggs and quickly cook like a pancake. Remove to a plate and cut into bite-size pieces.
5. Add 1/2 Tbsp oil to the pan. (Add grated zucchini and carrots, if using, and cook for just a minute). Add the noodles, tofu, eggs, peanuts, and bean sprouts, and mix with tongs. Pour on the sauce and toss to coat well. Cook until hot throughout, about 2 minutes. Sprinkle on the scallions, toss and serve.
*I also like to squeeze a little more fresh lime juice over top at the end.