Hazelnut Pad Thai

8oz Rice noodles, dried
1 cup Sugar
1/2 cup Water
1/3 cup Ketchup
1/4 cup Fish Sauce
2 tablespoons Lime juice
1/2 teaspoon Cayenne pepper, ground
2 tablespoons Vegetable oil
2 cups Tofu, firm, drained and diced in 1/2-inch cubes∗
1 tablespoon Garlic, fresh, chopped
1 Egg, beaten
3 cups Bean sprouts, fresh
1 cup Green onions, chopped, divided
2/3 cup Hazelnuts, toasted, skin removed, coarsely

Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.)
Mix sugar, water, ketchup, fish sauce, lime juice and cayenne pepper in small bowl; set aside.
Heat oil in wok or large frying pan over high heat. Add tofu and garlic, stirring constantly, for 3 minutes. Add noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed.
Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, 1/2 cup green onions and 1/3 cup hazelnuts, stirring until mixed with egg and noodles.
Mound mixture on large serving plate. Sprinkle remaining green onions and hazelnuts over top. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user LETSGOHIKING.