Pad Thai

Ingredients

• ⅓ C brown sugar, packed
• ¼ C fish sauce (or 3 T soy sauce)
• 2 T Thai tamarind concentrate, see notes
• 2 T soy sauce
• juice of 1 lime
• ¼ t red pepper flakes, to taste
• toppings
• 1 lime, cut into wedges
• ¼ C chopped peanuts
• mung bean sprouts, fresh
• fresh cilantro
• red pepper flakes
• 10 oz thin rice noodles
• 4 T oil, divided
• 14 oz tofu, extra firm
• 1 C mung bean sprouts, fresh
• ½ C julienned carrots
• 4 garlic cloves, minced
• 3 eggs, whisked
• 3 green onions, sliced into 1 inch pieces

Instructions

1. 1 Whisk All Sauce Ingredients Together And: Whisk all sauce ingredients together and set aside.
2. 2 Place The Toppings On A Small: Place the toppings on a small plate and set aside.
3. 3 Prepare The Noodles According To The: Prepare the noodles according to the package directions. Rinse in cold water (if heated) and drain. Set aside.
4. 4 Heat 2 T Oil In A: Heat 2 T oil in a pan and fry the tofu, turning often, until evenly browned. Set aside and wipe out the pan.
5. 5 Heat 1 T Oil In The: Heat 1 T oil in the pan over medium heat and sauté the sprouts, carrots and garlic for two minutes. Push the vegetables to the side, and add the remaining tablespoon of oil to the empty side of the pan. Cook the eggs in the oil until well scrambled.
6. 6 Add The Tofu, Green Onion, And: Add the tofu, green onion, and noodles to the pan, and pour over the sauce. Toss until the sauce is absorbed and everything is coated evenly.
7. 7 Either Garnish With The Toppings, Or: Either garnish with the toppings, or serve them on the table family-style.