Peanut-free Pad Thai

This is my mom's Pad Thai recipe and it's super easy to make.

1/2 pkg rice noodles (angel hair)
1/2 brick firm tofu (or you can use shrimp)
3 large carrots grated
2 cups bean sprouts
1/4 cup soya sauce
2 inch cube of fresh ginger, grated
1 tbsp hot pepper flakes
1 tsp sesame oil
1-2 tbsp cilantro
lime wedges
olive oil

1. Cube the tofu and marinate in the soya sauce for 30 mins.
2. Meanwhile, bring a pot of water to a boil and cook the noodles until tender. Drain them and set aside.
3. Put 2-3 tbps olive oil in a frying pan and add half the ginger and half the hot pepper flakes. Don't let it burn, but fry for a couple of minutes stiring often.
4. Add the tofu and soya sauce, and continue to stir fry until brown on all sides. Then remove the tofu and set aside. If there isn't enough oil in the pan, add a little bit more and then add the remaining ginger and pepper flakes. Let it cook a little bit, without burning.
5. Then add the grated carrots and bean sprouts, and a squirt of soya sauce, and the sesame oil. 6. Stirfry everything together at high heat for a minute or two and then return the tofu to the pan. You want the bean sprouts to remain crunchy.
7. Turn off the heat, and add the noodles to the pan. Mix everything well. Add the cilantro at the end, and garnish with lime.

(If you find your frying pan isn't big enough, you can add the veggies to the pot the noodles cooked in instead)