Vegan Pad Thai w/ homemade Seitan

12 ounces fresh or dried rice noodles
2 tbls plus 1 tsp peanut oil
8 ounces Seitan, sliced
2 tbls tamari
1/2 red bell pepper, seeded and sliced
4 scallions, minced
1 garlic clove, minced
1 medium size tomato, peeled, seeded and chopped
2 tbls firmly packed brown sugar
2 tbls rice vinegar
1/2 cup fresh bean sprouts
1/4 cup chopped unsalted dry roasted peanuts

1) prepare the rice noodles as directed by packaging, rinse until cold water and set aside, tossed with 1 tsp peanut oil & covered.
2) heat the remaining peanut oi in large skillet or wok over medium-high heat. add bell peppers, scallions, and garlic adn stir fry until softened, about 5 minutes. add tomato, brown sugar, vinegar and remaining tamari. cook 3 minutes. add rice noodles and toss gently adding in Seitan, ckko for 5 minutes until hot.
3) divide among 4 plates and garnish with bean sprouts and peanuts