Classic Pad Thai

Ingredients

• 2 tablespoons pepperoncini peppers very thinly sliced
• 0.3 cup cilantro leaves 
• 1 tablespoon fish sauce dried
• 0.3 cup roasted peanuts unsalted chopped
• 2 large eggs lightly beaten
• 3 ounces tofu cut into thin strips
• 1 tablespoon fish sauce 
• 4 cups bean sprouts fresh divided
• 3  garlic clove minced
• 3  spring onion with flat side of a knife, and cut into 1 1/2-inch pieces crushed trimmed
• 1 tablespoon juice of lime fresh
• 1 tablespoon soy sauce 
• 3 tablespoons vegetable oil; peanut oil preferred divided
• 6 ounces vermicelli uncooked (pad Thai noodles)
• 0.3 cup rice vinegar 
• 0.1 teaspoon salt 
• 2 ounce strips. boneless skinless cut into thin strips
• 4 teaspoons sugar divided
• 1 tablespoon water 

Equipment

• frying pan
• paper towels
• wok

Directions

1. Prepare the noodles according to package directions; drain.
2. Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves.
3. Add banana pepper; set aside.
4. Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels.
5. Let stand 20 minutes, pressing down occasionally.
6. Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce).
7. Combine eggs and salt, stirring well.
8. Heat a large wok over high heat.
9. Add 1 1/2 tablespoons oil; swirl to coat.
10. Add garlic; stir-fry 15 seconds.
11. Add chicken; stir-fry for 2 minutes or until browned.
12. Add pressed tofu; cook for 1 minute on each side or until browned.
13. Pour in egg mixture; cook 45 seconds or until egg begins to set around chicken and tofu.
14. Remove from pan; cut into large pieces.
15. Add remaining 1 1/2 tablespoons oil to wok; swirl to coat.
16. Add 2 cups bean sprouts, green onions, and dried shrimp; stir-fry 1 minute.
17. Add noodles and soy sauce mixture; stir-fry for 2 minutes, tossing until noodles are lightly browned.
18. Add reserved egg mixture; toss to combine. Arrange remaining 2 cups bean sprouts on a platter; top with noodle mixture.
19. Sprinkle with peanuts and cilantro.
20. Serve with vinegar mixture.