Pad Thai (Stir-Fried Noodles)

• 1/2 pound dry rice noodles, preferably 1/4 inch wide
• 3 tablespoons canola oil
• 3 large garlic cloves, minced
• 1/2 pound cleaned and peeled shrimp, cut lengthwise in half
• 1 pound extra-firm tofu, cubed
• 2 large eggs, lightly beaten
• 1/4 cup fish sauce
• 1/4 cup rice vinegar
• 2 tablespoons brown sugar
• 2 teaspoons paprika
• 6 scallions, cut into 2-inch pieces
• 2 cups bean sprouts
• 1 small red bell pepper, seeded and slivered
• 1/4 cup peanuts, chopped
• 1 lime, cut into wedges

1. Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.
2. In a wok or large stockpot, heat the oil over medium-high heat. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through. Pile onto a large platter and garnish with the red pepper, peanuts, and wedges of lime.

rice noodles, canola oil, garlic, shrimp, extrafirm tofu, eggs, fish sauce, rice vinegar, brown sugar, paprika, scallions, bean sprouts, red bell pepper, peanuts, lime

Taken from www.myrecipes.com/recipe/pad-thai-stir-fried-noodles (may not work)