RVGoddess.com | Pad Thai

I am going to straight-out tell you this is not an authentic Pad Thai recipe. Pad Thai includes fish sauce and I can't eat fish sauce. But my cheater recipe tastes like Pad Thai. You can use tofu, baked tofu*, cooked chicken or cooked shrimp. Plan ahead - the noodles will need to soak for about 30 minutes before they are ready for frying. My recipe is spicy. Not emergency-room spicy, but a little lip-numbing spicy. Thai food is hot! Use one tablespoon of the chili sauce if you don't like it very spicy.

8 oz. Pad Thai noodles (dry rice flour noodles)*
vegetable oil for frying (I use peanut oil)
3 cloves garlic, minced fine
3 eggs, slightly beaten
4 spring onions, sliced
8 oz. cubed firm tofu or baked tofu*, or cooked chicken/shrimp
2 cups fresh mung bean sprouts

SAUCE:
juice of one lime, about 2 Tablespoons
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
2 teaspoons sugar
1 or 2 Tablespoons Sriracha Hot Chili Sauce (I use two)
1 teaspoon paprika

TOPPINGS:
4 Tablespoons crushed peanuts
fresh cilantro leaves, to taste (suggested 1/4 to 1/2 cup loose)

Prepare noodles, according to package directions. Prepare the sauce. Heat a large skillet, or wok. Add the oil and scramble the eggs. Remove cooked eggs to a plate and chop into chunks. Stir fry the garlic for a few seconds, then add the drained noodles and green onions (add more oil, if needed) and fry for one minute. Pour the sauce over the noodles and fry for 1 or 2 minutes, until noodles are well-coated. Add chicken and fry for another minute or two until well heated. Stir eggs back into noodles. Stir to coat. Add mung beans, stir only to distribute evenly. Pour noodles onto serving platter. Sprinkle peanuts and cilantro over and serve. Serves 4.

*INGREDIENT NOTES: If you can find them, use the straight-cut noodles - they are easier to work with. The Sriracha Chili Sauce from Huy Fong is available nation-wide. Baked tofu is just that - tofu that has been seasoned with various flavors and baked. Buy Thai-flavored baked tofu or Chinese Five-Spice. It usually comes vacuum-sealed in the refrigerated section of your local supermarket.