Spicy Noodle Pad Thai Salad
- Heat the oil in a wok and sauté the garlic, ginger and jalapeno for several minutes, stirring constantly. Push them to one side and add the eggs. Scramble them, breaking them up as they cook.
- Whisk together the sauce ingredients and add to the pan. Heat until it comes to a boil, and then add the tofu, scallions, water chestnuts, bean sprouts, and the zucchini noodles. Stir fry for a minute or so, tossing everything really well to distribute the sauce evenly and just barely soften the noodles. Toss in the cilantro and take off the heat.
- Serve hot right away or remove from the pan and refrigerate to serve chilled as a salad. Garnish with lime wedges, chopped peanuts, and fresh cilantro.