8 oz. pad thai noodles
10 oz. extra firm tofu
1 tsp. chopped garlic
1/4 cup chopped peanuts
1-2 Tbsp. red pepper sauce (to taste)
1-2 Tbsp. brown sugar (to taste)
1/8 cup rice vinegar
1/8 cup soy sauce
1/2 bunch green onions
2 cups bean sprouts
1 lime

Boil enough water to cover noodles; once boiling, add noodles and remove from heat. Let noodles stand 3 minutes and then rinse with cold water.

Cube tofu and pan fry in large pan or wok over med-hi heat with a little olive oil and sesame oil. When almost done, add garlic (don't burn the garlic).

Add noodles to the pan. Add vinegar, soy suace, red pepper paste, sugar, the juice of half the lime, and a little more oil. Continually spread and re-spread the noodles in a thin layer across the bottom and sides of pan, ensuring the ingredients are well mixed and the noodles are cooked soft, but not mushy.

Stir in bean sprouts and one inch sections of green onion. Once
incorporated, remove from heat and serve sprinkled with chopped peanuts and garnish with lime wedges from the remaining half of lime.

This recipe will serve 2 hungry people, and is excellent with any extra veggies you have on hand thrown in.