Pad Thai

• 3 1/2 ounces rice noodles
• 1 cup fish broth
• 3 1/2 ounces tofu
• 12 shrimp cooked and peeled
• 2 garlic cloves peeled
• 1/2 onion peeled
• 3 1/2 ounces bean sprouts
• 2 eggs
• 2 tablespoons olive oil
• 2 teaspoons sugar
• 5 teaspoons soy sauce
• 1/2 cup peanuts chopped
• 1 lime cut in wedges

1. Preheat the oven to 180 degrees Celsius.
2. Soak the rice noodles in the fish broth.
3. Dice the tofu.
4. Chop the garlic and onion into 2-centimeter pieces.
5. Heat the oil in a wok. Add the onion and garlic. Once soft, add the shrimp and tofu, and cook until golden brown.
6. Remove from the stove and place in an ovenproof saucepan. Place in the oven in the top rack to keep warm and crispy.
7. Place the pasta and fish broth in the wok. Add the eggs, soy sauce, sugar, and bean sprouts while stirring. Continue to cook for 3 minutes.
8. Remove from the stove and serve accompanied with the shrimp and tofu from the oven.
9. Garnish with peanuts and lime wedges.

rice noodles, fish broth, shrimp, garlic, onion, bean sprouts, eggs, olive oil, sugar, soy sauce, peanuts, lime

Taken from www.yummly.com/recipe/Pad-Thai-631872 (may not work)