First, presoak the Rice Noodles in warm water. Set aside for 15 minutes.
Next, wash and prepare your veggies. Mince the White Onion and Garlic. Slice the Red Pepper. Grate your Carrots. Cut the Tofu into cubes.
Then, add the minced Onion and Garlic with a splash of water to the pan. Sauté over medium heat until translucent, about 2 minutes.
Using the same pan, add in the rest of the prepared veggies. Sauté again until tender, about 3-5 minutes.
Next, add the presoaked Rice Noodles to the pan. Pour in the Soy Sauce, Maple Syrup, Coconut Milk and Sriracha. Add 1/2 cup of water to the pan as well the Ground Peanuts. Mix, until everything is well combined. Let it simmer for about a minute or so or until the sauce has thickened.
Turn off the heat and stir the Lime Juice in. Divide the Pad Thai into three bowls and top them with Cilantro Leaves, more Ground Peanuts and Green Onions. Enjoy!