Thai Fried Noodles (Pad Thai)

Makes 6-8

With variations for vegetarian and omnivore eaters! Paul and I make this and look forward to leftovers for many days to come!

ingredients

3 tablespoons peanut oil
1, 16 oz. extra firm tofu (patted dry and baked at 350 for 30 min on oiled cookie sheet)
1-2 lbs. small cubed chicken (optional)
3-5 shrimps per person (optional)
2-3 cloves chopped garlic
1 lb rice noodles
2 grated carrots
1-3 cups bean sprouts or shredded cabbage
4 eggs

Toppings

Sauce

1
Prepare all vegetables. Prepare tofu in oven. Cook rice noodles according to package directions. DO NOT OVER COOK! I place in boiling water for a few minutes, let sit for a few more and taste. Cool under running water at “al dente” stage, mix w/a little oil and keep to side until ready to cook.
2
Mix sauce:
3
Vinegar, soy/fish sauce, water, tamarind paste, chili paste, sugar. This is intended to be a balance between salty, sweet, sour, and hot. Taste as you add ingredients and modify to your own taste. I prefer more sweet. Others prefer more heat. You may need to experiment with what works for you. Set aside sauce.
4
In separate bowls for serving at the table:
5
1/2 the scallions
6
1/4 of the peanuts
7
Lime wedges
8
May Ploy sweet chili paste
9
Start cooking!
10
Heat wok or extra-large skillet, add 2 tablespoons oil. Add more oil as you cook to prevent sticking (this is not a low-oil recipe!) Add chicken and cook for few minutes. Add shrimp and cook for 1 minute. Add cabbage, if using, cook for 2 minutes. Add carrots, garlic, tofu. Push all to the side and scramble eggs. Add noodles and rest of oil and saute. Add peanuts, scallions, and bean sprouts if using. Add sauce and continue to cook for 1-3 minutes, until hot. Take off heat immediately and serve. Recipe can be halved or doubled to accommodate # of people. Recipe can also be simplified by choosing just one veggie and meat, and using simple sauce of soy, sugar, lime, and something spicy.