Place rice noodles in a large bowl and cover noodles with boiling water. Let soak until softened, about 10-15 minutes or according to package directions. Drain noodles and rinse under cold water, drain and set aside.

While the rice noodles are soaking prepare the pad Thai sauce. In a medium bowl whisk chicken broth, brown sugar, lime juice, tamarind paste, soy sauce, fish sauce and Sriracha sauce together, set aside.

In a large skillet heat 2 tablespoons oil over medium-high heat. Add tofu and cook 5 minutes, until golden. Add shallots and garlic, continuously stirring for 2 minutes. Push tofu and shallot mixture to the side of the skillet and add remaining 2-tablespoons oil. Stir in the Conestoga Farms Free Run Omega-3 Eggs and scramble until nearly cooked, 1-2 minutes. Add rice noodles and sauce, cook, gently stirring for 2 minutes. Add bean sprouts and green onions, toss to combine and heat through, about 1 minute. Remove from heat and add 1 cup of roasted peanuts.

Place Pad Thai in a bowl and garnish with chopped parsley, remaining chopped peanuts and lime

Enjoy!