Pad Thai with Tofu

This is a family favorite around here, taken from Molly Katzen's cookbook.  The kids can't get enough of it, so to save in cost, I always double the recipe, but don't double the amount of tofu and egg.

Pad Thai

6 oz rice noodles (or ½ box angel hair pasta)

5 tablespoons soy sauce

2 TBS peanut butter

1 TBS brown sugar

cooking oil

3 eggs, beaten

6 scallions chopped (use red onions if you don’t have scallions on hand)

1 lb bean sprouts (optional)

3 medium garlic cloves, minced

Crushed red pepper (to taste)

1 pound firm tofu, cut into small cubes

1/3 cup cider vinegar

1 ½ cups chopped toasted peanuts

Wedges of lime

1. Cook noodles, drain and rinse in cold water. Set aside.

2. Combine soy sauce, peanut butter, and brown sugar in a small bowl, and stir until it is a uniform paste.  Set aside.
3. Heat wok or large skillet.  Add a tbs of oil, add eggs, cook and remove.

4.  Heat wok again until hot, add 2 tbs oil, scallions, sprouts, garlic, and red pepper.  Stir-fry for a minute or   so.  Add tofu and stir-fry a few more minutes.

5.  Add the cooked noodles and stir-fry, attempting to combine everything as uniformly as possible, about 5 more minutes.

6.  Add peanut butter/soy sauce mixture, and vinegar .  Stir and cook a few more minutes. 

7.  Stir in the cooked egg.  Top with peanuts and wedges of lime.