This pad thai is filled with vegetables and makes for a colourful and delicious dinner!
Cook noodles according to package directions. Drain and rinse with water to prevent sticking. Set aside.
Prepare the sauce by combining all ingredients into a jar or bowl and mixing until smooth.
Heat a wok or large frying pan with the oil over medium-high heat. Once hot, Add the green onions and carrot and cook for 2 minutes. Add the pepper and zucchini and cook for an additional 2 minutes, stirring often.
Clear a space on one side of the pan. Crack the eggs into the space and scramble. Mix the eggs into the rest of the veggies.
Add the noodles, sauce, and tofu to the mixture and toss to combine. Remove from heat, and serve topped with extra green onions, crushed peanuts, and lime juice.