| Stir Fry Noodles | 1 package | |
| Tofu (silken) | 1 box | |
| Coconut Oil | 1/4 cup | |
| Eggs | 4 | |
| Water Chestnuts | 1 can | |
| Garlic | 2 cloves | |
| Shallot | 1 |
| Fish Sauce | 4 tbsp. | |
| Sugar | 3 tbsp. | |
| Rice Wine Vinegar | 1 tbsp. | |
| Lime | 1/2, juiced | |
| Tamarind Paste | 3 tbsp. | |
| Paprika | 1 tbsp. | |
| Sriracha | 1 tbsp. |
| Peanuts (unsalted) | 1/4 cup, crushed | |
| Cilantro | 2 tbsp. | |
| Green Onions / Scallions | 4 | |
| Lime | 1/2, wedged |
Slice tofu. Beat eggs in a bowl. Crush peanuts. Mince veggies. Then set aside.
Once boiling, remove from burner. Add noodles and cook to package instructions. Drain noodles (saving a bit of warm water), rinse under cold water, set aside.
Coat with oil. Add garlic and shallot, stirring often, while the oil is heating up.
Push ingredients up the side of the wok, let the oil settle in the center.
Pour egg into the middle of the wok. Let set until half-cooked, about 30 seconds, then scramble.
Mix in tofu and water chestnuts in skillet, scraping up any bits from bottom of wok before it burns.
Add noodles, cook for 2 minutes, stirring often.
Add the pad thai sauce, mix in until all liquid is absorbed, about 2 minutes.
Place peanuts, chives (or scallions) in center of noodles, lightly toss, steam for 30 seconds.
(If skillet seems dry, add a small amount of the reserved noodle soaking water).
Transfer to a serving plate, garnish with cilantro, bean sprouts.
ENJOY !
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