Jackie's Own Pad Thai

• 1 -3 tablespoon peanut oil, for stir-frying
• 4 ounces bahn pho rice noodles, medium (1/4 of a 16 ounce pkg, for a saucier version I use 1/5 of the bag)
• 4 ounces extra firm tofu, patted very dry and cubed (I like small cubes)
• 1 egg, beaten
• 1 tablespoon chopped peanuts (optional)
• 1 tablespoon peanut butter (I use creamy and microwave it a few seconds before blending, I'd omit or use less if chopped peanuts)
• 1 tablespoon Splenda sugar substitute or 1 tablespoon sugar
• 1 tablespoon lime juice
• 1 teaspoon huy fong sriracha garlic sauce (tall with rooster and green cap)
• 1 teaspoon fish sauce
• 2 tablespoons tamarind pulp (hot & sour soup concentrate that is 100% tamarind liquid, available at Asian grocery)
• 2 tablespoons water
• 14 lime
• 14 cup fresh bean sprout, to taste
• 3 scallions, sliced
• 1 teaspoon chopped peanuts
• fresh Thai peppers (optional) or dried Thai chiles, to taste (optional)

1. Soak bahn pho in very hot water to soften while doing prep for rest of dish.
2. Heat peanut oil over medium high heat in wok or large nonstick pan.
3. Add tofu and stir-fry until golden.
4. Add bahn pho, egg, and peanuts (if desired).
5. Stir-fry until egg is cooked.
6. Blend sauce ingredients.
7. Add sauce.
8. Stir-fry for 1-3 minutes until blended well, bahn pho is completely soft, and sauce is no longer runny (noodles will appear dry rather than wet).
9. Dump into a big bowl.
10. Squeeze lime over dish and throw the rest of the garnish on top.
11. Enjoy!

peanut oil, rice noodles, extra firm, egg, peanuts, peanut butter, splenda sugar substitute, lime juice, garlic sauce, fish sauce, tamarind pulp, water, lime, fresh bean sprout, scallions, peanuts, fresh thai peppers

Taken from www.food.com/recipe/jackies-own-pad-thai-107706 (may not work)