Pad Thai Noodle

 

1 pound rice noodles*
½ cup vegetable oil
4 oz. hard cut tofu (bean curd cake)
6 eggs, beaten
¼ cup fish sauce (nam pla)**
¼ vinegar
½ cup sugar
1 teaspoon ground, dried chillies
1 cup hot water
½ cup ground peanuts
4 cups fresh bean sprouts, thoroughly rinsed
½ head of cabbage, sliced into 6 wedges
6 lime wedges for garnish
½ cup cilantro leaves
¼ cup red bell pepper

Soak the rice noodles in warm water for 30 minutes. Drain thoroughly. Heat oil (medium) in a large frying pan or work. Add the garlic, and the cut tofu, then cook for ½ a minute or until ingredients become yellow. Add the eggs, and cook for 1 minute. Add noodles, and stir thoroughly for 3 minutes, or until the noodles become soft. Turn off the heat and incorporate bean sprouts. Garnish with cilantro leaves and red peppers before serving.

Serves 6

* available at Oriental grocery store.
** May be substituted with ½ teaspoon of salt