Pad Thai

Ingredients

Fried tofu, chopped into bite size pieces

1/4 lb rice noodles soaked in hot water until soft (but not too long)

2 tbsp sugar

1 tbsp chili powder (less if it’s spicy)

2 tbsp crushed peanuts

2 tbsp rice wine vinegar

1 tbsp fish sauce

2-3 tbsp oil

Arugula

Lime

Directions

Ingredients are per-serving. Cook servings individually to not overcrowd pan. Start by prepping 2 containers: one with the sugar, cchili powder, and peanuts; and the other with rice wine vinegar and fish sauce

Heat oil on medium/high. Add garlic, cook until almost starting to brown.

Add noodles and a couple tablespoons of water Stir fry until noodles for a couple minutes, add more water if they’re still hard.

Add vinegar/fish sauce, stir fry till half evaporated

Add tofu, then add sugar/chili powder/peanuts. Stir fry another couple minutes.

Move to the side and fry a scrambled egg. Chop it up with the spatula and mix it into the noodles. Drizzle with lime and serve with arugula and rice wine vinegar