Pad Thai

1/2 lb dried rice noodles
1/2 lb firm tofu drained
1 C chicken or vegetable broth
3 TBL fish or soy sauce
3 TBL catsup
2 TBL lime juice
2 TBL sugar
1/4 to 1/2 tsp cayenne
1 TBL veg oil
6 oz lean boneless pork, chicken or shrimp
1 LG egg
4 cloves garlic
6 green onions ends trimmed into 2 inch lengths
3/4 LB bean sprouts rinsed and drained
3 TBL chopped salted roasted peanuts
1/4 C cilantro leaves
1/2 C shredded carrot

Soak noodles in hot water (not boiling). Cover until pliable (10-20 minutes). Cut tofu into 1/2 inch squares. Drain well on paper toweling. Mix broth, fish sauce, catsup, lime juice, cayenne & garlic. Place wok on high heat. Add oil to coat pan. Fry tofu about 5-6 minutes. Remove then cook other meat or fish. Push aside then cook egg. Add sauce mixture & drained noodles. Heat through. Add bean sprouts, half cilantro, peanuts & grated carrot. warm through add other half cilantro for garnish.

Serving Size: Makes 4 - 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LADERAGAL.