Pad Thai

• 8 ounces Thai rice noodles (half of a 16oz box)
• 2 tablespoons vegetable oil
• 12 cup extra firm tofu (cut into matchstick-sized pieces)
• 3 garlic cloves (minced)
• 1 shallot (minced)
• 5 teaspoons fish sauce
• 13 teaspoon cayenne pepper
• 2 tablespoons sugar
• 1 tablespoon tamarind paste
• 2 eggs
• 1 cup bean sprouts
• 1 12 cups green onions (cut into 1/2 inch sections)
• 14 cup purple cabbage (sliced into matchstick-sized pieces)
• 14 cup carrot (sliced into matchstick-sized pieces)
• 14 cup fresh cilantro
• 12 cup peanuts (crushed)
• 1 lime
• additional meat or vegetables, to your liking

1. Begin by soaking rice noodles in hot tap water.
2. Allow these to soak for 25-30 minutes until flexible but not expanded or mushy.
3. It is good to start this before you begin cutting the other ingredients as specified above.
4. By the time you are done cutting, the noodles should be ready.
5. Heat oil on high heat in a wok or large frying pan.
6. Maintain high heat throughout cooking.
7. Place shallot, garlic, and tofu in heated oil and stir until they begin to brown.
8. Add noodles (they should be flexible but not mushy by now) and continue to stir to keep from sticking.
9. Stir in tamarind paste, sugar, fish sauce and cayenne pepper.
10. Push the mixture to one side of the pan and add the eggs.
11. Scramble until nearly done, then stir into the noodle mixture.
12. Sample a noodle for taste and texture.
13. If too firm, add a bit of water and continue to cook until done.
14. Add any additional precooked vegetable or meat, if desired.
15. Stir in fresh bean sprouts, cilantro, green onions, cabbage, and carrots just before serving.
16. Serve with lime on the side and topped with crushed peanuts.

rice noodles, vegetable oil, extra firm, garlic, shallot, fish sauce, cayenne pepper, sugar, tamarind paste, eggs, bean sprouts, green onions, purple cabbage, carrot, fresh cilantro, peanuts, lime, additional meat

Taken from www.food.com/recipe/pad-thai-477160 (may not work)