| Stir Fry Noodles | 1 package | |
| Tofu (firm) | 1 box | |
| Coconut Oil | 1/4 cup | |
| Eggs | 3 | |
| Water Chestnuts | 1 can | |
| Garlic | 2 cloves | |
| Shallot | 1, diced |
| Fish Sauce | 4 tbsp. | |
| Sugar | 4 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 |
Take out of packaging, drain liquid, press out for 30 mins.
After that, slice into 1/4 inch pieces, lay out flat, season both sides with soy sauce and pepper.
Heat large skillet to medium-high with a small amount of oil.
Saute tofu slices until golden brown on both sides. 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 completely with oil. Add in 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.
Beat eggs in a small bowl, then pour egg mixture into the middle of the wok. Let set until half-cooked, about 30 seconds, then lightly scramble.
Mix with the other cooked ingredients in the skillet, scraping up bits from the bottom before they burn.
Add the noodles into the wok and cook for 2 minutes, stirring often.
Add the pad thai sauce and mix in until all liquid is absorbed, about 2 minutes.
Place crushed peanuts, chives (or scallions) in center of noodles, lightly toss, steam for 30 seconds.
(If the skillet seems dry, add a small amount of the reserved noodle soaking water).
Transfer to a serving plate, garnish pad thai with bean sprouts, peanuts, and lime.
ENJOY !
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