Here's a recipe for a vegetarian, low-carb "Pad Thai". This was modified from a recipe in a cookbook called The Soy Zone. The whole recipe is 2 condiments, 1 fat, 1 P, and 1 V.

Sauce (2 condiments, 1 fat):
1 TBSP apple cider vinegar
1 TBSP low-sodium soy sauce
2 tsp peanut butter

Tofu mixture:
1/2 cup extra-firm tofu, cubed (1P, adjust amount if it is different for your plan. 1/2 cup is one protein on the gold plan)
1 clove garlic, minced
2-3 green onions, minced (1/2 V)
crushed red pepper to tast
1/2 cup mung bean sprouts (1/2 V)

Mix sauce ingredients and set aside. Spray pan with PAM or other cooking spray. Cook tofu, garlic, green onions, and crushed red pepper for 3-4 minutes. Add bean sprouts and cook another 3-4 minutes. Stir in sauce and heat until warm.