Pad Thai (Stir-Fried Noodles)

Ingredients

• 2 cups bean sprouts 
• 2 tablespoons brown sugar 
• 3 tablespoons canola oil 
• 2 large eggs lightly beaten
• 1 pound extra-firm tofu cubed
• 0.3 cup fish sauce 
• 3 large garlic cloves minced
• 1  lime cut into wedges
• 2 teaspoons paprika 
• 0.3 cup peanuts chopped
• 1 small bell pepper red seeded
• 0.5 pound rice noodles dry
• 0.3 cup rice vinegar 
• 6  scallions cut into 2-inch pieces
• 0.5 pound shrimp cleaned peeled

Equipment

• pot
• wok

Directions

1. Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy.
2. Drain and discard the water.
3. In a wok or large stockpot, heat the oil over medium-high heat.
4. Add the garlic and stir-fry 15 seconds.
5. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque.
6. Add the tofu and toss until lightly coated with oil.
7. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined.
8. Add the scallions and bean sprouts and heat through. Pile onto a large platter and garnish with the red pepper, peanuts, and wedges of lime.