Pad Thai

Ingredients

• 1/2 cup sugar
• 1/2 cup rice vinegar -KS, Fly
• 1/4 cup soy sauce (or 1/8 soy 1/8 fish sauce)
• 2 tablespoons tamarind pulp (optional haven't seen on island)

• 1 (12 ounce) package dried rice noodles

• 1/2 cup peanut oil-KS mart
• 4 clove segments minced garlic
• 4 eggs
• 1 (12 ounce) package firm tofu (cut into cubes)-KS/Fly

• 1 1/2 cups ground peanuts
• 1 lime, cut into wedges-KS or sweetened lime juice from cost-u-less in liquor aisle

Other optionals: green onion, bean sprouts, broccoli, carrots, mushrooms (re-hydrated dried shitake from KS), shredded pork, beef, chicken, mock duck (not on island), shrimp, squid.

Directions

1. Prepare noodles as directed on package (some you have to boil, others you soak in water); drain (rinse in cold water to prevent sogginess) and set aside. (Under-cooking noodles slightly is better since you need to stir fry them again later.)
2. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp (optional). Set aside.
3. Scramble and cook eggs, set aside
4. If you have any meats, cook it now. In a large skillet or wok over medium heat, warm oil and add garlic. Add tofu (and other optional veggies and pre-cooked meats) and stir until well mixed; add noodles and stir until cooked. Add eggs.
5. Stir in Pad Thai sauce. Stir in peanuts. Remove from heat.
6. Serve with lime on the side. Or drizzle a cap-full.

Feeds 4-6 people.