Vegetarian Pad Thai with Lemongrass

4 ounces pad Thai rice noodles (cooked according to package instructions)
Pad Thai Sauce (recipe follows)
1/4 cup coconut oil
2 large eggs
8 ounces oyster mushrooms
2 cups chopped Napa cabbage
1 bunch green onions (root end removed; cut into large pieces)
1 yellow bell pepper (sliced, stem and seeds discarded)
1 16-ounce package baked tofu (cut into triangles)
1 cup mung bean sprouts
1 small bunch cilantro
1/4 cup chopped peanuts
1 lime quartered
1 small bunch basil
Sambal (to taste)
A few pinches of sugar (to taste)

This dish comes together fast once you have everything chopped and ready. Make the noodles according to the package instructions and the Pad Thai Sauce according to the recipe below. Set aside with the rest of the ingredients.Over high heat, get your large wok or frying pan hot enough that it starts smoking. Add the coconut oil and crack the two eggs into the bottom. Allow them to cook for about 2 minutes or until they're crispy on the bottom. With a large spoon, stir until the eggs are cooked through.

Add the mushrooms, cabbage, onions, bell peppers, and tofu. Cook, stirring frequently for 4 minutes or until the cabbage has wilted. Add the noodles and the Pad Thai Sauce. Stir and cook until everything is throughly heated through; this will take about another 2 minutes. Place Pad Thai onto a serving platter and garnish with mung bean sprouts, cilantro leaves, and chopped peanuts. Serve the lime, basil, and sambal on the side. (Makes 4 servings.)

Pad Thai Sauce

1 fresno or Thai bird chili (chopped)
1 stalk lemongrass (tender center part of the stalk, the rest discarded)
4 cloves peeled garlic
Zest of 1 lime
Juice of 2 limes
3 tablespoons soy sauce (We like Braggs Liquid Aminos.)
1 tablespoon sugar

In the bowl of a mortar and pestle, grind the chili, lemongrass, garlic, zest, lime juice, soy sauce, and sugar until well incorporated. You can also use a blender for this. Set aside until ready to use.