Shrimp and Tofu Pad Thai

8 oz. rice noodles, dried 1/2 cup sugar 1/4 cup Ketchup 1/4 cup water 1-1/2 Tbsp. soy sauce 2 tsp. Worcestershire sauce 2 Tbsp. vegetable oil 1-1/2 cups tofu, firm, drained and diced into 1/2 inch cubes 1-1/2 cups shrimp, small, cooked 2 tsp. garlic, fresh, chopped 1 egg, beaten 3 cups bean sprouts, fresh 1/2 cup edamame (whole green soybeans), cooked and drained 1/2 cup green onions, chopped, divided 1/2 cup peanuts, chopped, divided

Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.) Mix sugar, ketchup, water, soy sauce, Worchestershire sauce, and cayenne pepper in small bowl; set aside. Heat oil in wok or large frying pan over high heat. Add tofu, shrimp, and garlic, stirring constantly, for 3 minutes. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed. Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 cup green onions and 1/4 cup peanuts, stirring until mixed with egg and noodles. Mound mixture on large serving plate. Sprinkle remaining green onions and peanuts over top. Serve immediately.