Drain tofu well, pat dry with paper towels and cut into 1-inch cubes. Spray wok or heavy skillet with nonstick cooking spray and heat until hot. Add tofu cubes and fry, turning until browned on all sides, 5 to 7 minutes. Sprinkle lightly with salt to taste and remove from wok. Combine fish sauce, sugar, vinegar, lime juice, paprika and red pepper flakes to taste in small bowl and set aside. Add noodles to boiling water in large saucepan and cook 1 minute. Drain and rinse under cold water. Let stand in bowl of cold water until ready to use, then drain again. Spray wok or heavy skillet with nonstick cooking spray and heat until sizzling hot. Add onion and stir-fry until golden brown, about 2 minutes. Add garlic and stir-fry 1 minute more. Stir in red cabbage, nappa cabbage and 1/2 cup shredded carrots. Stir until vegetables are limp, 1 to 2 minutes. Add fish sauce mixture. Heat and stir until ingredients are mixed. Stir in tofu cubes and heat until hot through, about 1 minute. Stir in drained noodles. Push ingredients to one side and add egg substitute. Let stand until egg sets, then stir to break up egg and mix into noodle mixture. Stir in 2 cups bean sprouts and heat until hot through, 1 to 2 minutes (crisp-tender!). Spoon onto serving platter and sprinkle with chopped peanuts. Top with remaining 1/2 cup bean sprouts and 1/4 cup carrots. Serve with lime wedges. 3 servings. Each serving: 485 calories; 1,654 mg sodium; 0 cholesterol; 6 grams fat; 86 grams carbohydrates; 24 grams protein; 2.30 grams fiber. Posted by kitpath@earthlink.net 4/16/99 NOTES : With a little egg substitute and a little low-fat tofu, you can have a lighter pad Thai. Rice noodles are about the width of linguine and cook quickly. They should be cooked until limp - about 1 minute. Letting them rest in a bowl of cold water after cooking prevents them from sticking together. Recipe by: LA Times, Low-Fat Kitche, Donna Deanne Posted to EAT-LF Digest by PatHanneman on Apr 16, 1999,