Easy Paad Thai

Makes 3 to 4 servings

You can use shrimp or chicken, whatever meat you like in place of the tofu. Just cut the meat into small chunks prior to cooking. Feel free to add other veggies, like snow peas, shredded carrot, green pepper slivers, when you add the bean sprouts.

ingredients

8 ounces dry rice noodles
1 tbsp Thai fish sauce or soy sauce
3 tbsp lime juice
2 tbsp sugar
1 tbsp ketchup
1/2 tsp crushed hot red pepper flakes
1/4 cup vegetable oil
2 cups firm tofu, cut into 1/4 inch cubes
1 tbsp chopped garlic
2 eggs, beaten
2 cups bean sprouts
3 green onions
1/2 cup finely chopped peanuts
2 tbsp chopped cilantro

directions

1
Soak the rice noodles in warm water for at least 30 minutes or as long as several hours. Then drain and set aside.
2
In a small bowl, combine the fish sauce, lime juice, sugar, ketchup, and crushed red pepper. Set aside.
3
Heat the oil in a wok or large skillet. Add the cubed tofu and fry until golden and beginning to get crisp on all sides. Remove to a bowl, leaving the oil behind.
4
Add the garlic to the hot oil, cooking for 10 seconds, then add the eggs and cook, stirring, until scrambled. Now add the noodles to the skillet, mix well, and pour in the fish sauce mix. Cook, stirring constantly, until the noodles are soft and tender, just a few minutes. You can add up to 1/4 cup of water if the mix seems to dry.
5
Stir in the bean sprouts, green onions, fried tofu, and peanuts. Fry for a minute or two. Taste for seasoning and add more lime or chili if desired. Serve sprinkled with chopped cilantro, additional bean sprouts and a wedge of lime.