Jackie'S Phad Thai

• 1/2 lb. dried rice noodles, preferably 1/4 inch.
• 1/2 lb. firm tofu, rinsed
• 1 cup chicken broth
• 2 T fish sauce (nam pla/nuoc mam)
• 3 T. catsup
• 2 T. lime juice
• 2 T. sugar
• 1/4-1/2 tsp cayenne
• 1 T. Salad oil
• 4 cloves garlic, pressed or minced
• 6 ounces lean boneless pork or skinned boned chicken, fat trimmed or shrimp, about 6 ounces (30-35 per pound)
• 1 large egg, beaten to blend
• 6 green onion, ends trimmed, cut into 2-inch lengths
• 3/4 pound bean sprouts, rinsed and drained
• 3-4 T minced roasted peanuts
• 1/4 cup fresh cilantro leaves
• 1/2 cup finely shredded carrot
• Lime wedges

1. 1. Soak noodles in hot (not boiling) water to cover until pliable, 10-20 minutes; drain well.
2. 2. Cut tofu into 1/2 inch-thick slices; drain well. Sit slices on several layers of towels, cover with more towels, and press gently to remove water. JUST DRY IT AS WELL AS YOU CAN
3. 3. Mix broth, fish sauce, catsup, lime juice, sugar and cayenne.
4. 4. Place wok or 12-inch frying pan on high heat. When hot, add 1 T oil, swirl to coat pan. Add tofu, stir often until brown, (@5 minutes). Lift out of wok with slotted spoon. Set aside on a couple paper towels.
5. 5. Add garlic, meat and stir fry until lightly browned, about 2 minutes, Push mixture to side of pain. Add beaten egg to empty space, cook until firmed up, then stir break apart. Add broth mixture, tofu, and drained noodles. Stir fry until noodles are hot, 2-3 minutes. Add onions and 1/2 of the bean sprouts. Mix until sprouts barely wilt.
6. 6. Spoon noodle mixture equally onto plates, top with peanuts and cilantro leaves,. Either on top or along side noodles, mound equal portions of remaining bean sprouts, carrot and lime wedges.

rice noodles, firm tofu, chicken broth, fish sauce, catsup, lime juice, sugar, cayenne, salad oil, garlic, pork, egg, green onion, bean sprouts, t, fresh cilantro, carrot, wedges

Taken from www.epicurious.com/recipes/member/views/jackies-phad-thai-52939491 (may not work)